- 2 pounds thin asparagus
- 3 cups water
- salt and pepper
- 2 tablespoons unsalted butter
- 2 tablespoons flour (I used whole wheat)
- ¾ cup Parmesan cheese, grated and divided
- ½ cup Monterey Jack cheese, shredded
- Adjust oven rack to upper-middle position and heat broiler. Line broiler safe baking dish with paper towels or a lint free kitchen cloth. Snap the woody ends off the asparagus and set both stalks and ends aside.
- Bring water to a boil in a large skillet over medium-high heat. Add asparagus ends and ¼ teaspoon salt and cook covered, for 5 minutes. Using slotted spoon, remove asparagus ends and discard. Add asparagus stalks to skillet, cover and cook, stirring occasionally, until nearly tender,2-4 minutes. Transfer asparagus to paper/cloth-lined baking dish. Pour asparagus water into liquid measuring cup. If liquid does not read 1-cup mark, add water until it does.
- Melt butter in now empty skillet over medium heat. Add flour and cook, stirring constantly until golden, about 1 minute. Whisk in reserved asparagus water and bring to boil. Reduce heat to medium-low and simmer until thickened, 3-5 minutes. Off heat, whisk in ½ cup Parmesan and Monterey jack until smooth. Season with salt and pepper. Cover and let stand for 5 minuets.
- Remove paper towels from baking dish. Drizzle sauce over center of asparagus and top with remaining Parmesan. Broil until cheese is golden and asparagus is tender, 4-8 minutes. Serve.
For a little something extra you can add bacon crumbles or sautéed mushrooms to the top of the asparagus before broiling. Also I noticed that each time I made this dish the cheese sauce was fairly thick. The only thing I altered was the use of shredded Parmesan cheese v. grated Parmesan – perhaps that difference determines why my sauce appeared to be thicker than the photo in Cooks Country. Since we didn’t have anything to compare the difference to, we had no complaints.