Ingredients
- 2 pounds thin asparagus
- 2.5 cups water
- salt and ground black pepper to taste
- 2 tablespoons unsalted butter
- 2 ounces Monterey Jack cheese, 1/2 c shredded
- 1.5 ounces Parmesan Cheese, 3/4 c shredded
- 2 tablespoons flour
Directions
Have oven rack on upper-mid position and heat broiler. Trim ends from asparagus. Heat water and 1/4 t salt to boil, add ends, cook covered for 5 minutes. Remove ends and discard. Add asparagus to stock water skillet, cover, and cook, stir occasionally. Cook approximately 2-4 minutes. Transfer to a dish lined with toweling. Reserve one cup of the water. Melt butter, add flour and cook stirring constantly until brown, one minute. Whisk in water, bring to boil. Reduce heat and simmer until thick, 3-5 minutes. Off heat, whisk in Jack cheese and 1/2 cup Parmesan, season with salt and pepper. Cover and let stand 5 minutes. Put asparagus in baking dish. Drizzle with sauce and top with remaining cheese. Broil 6-8 minutes. |