prep time: tbd
cook time: tbd
servings: 6 - 8
2 pounds asparagus
3 cups water
2 tablespoons unsalted butter
2 tablespoons flour
3/4 cup grated parmesan cheese - divided
1/2 cup shredded monterey jack cheese
1. adjust oven rack to upper-middle position and heat broiler. line broiler safe baking dish with paper towels. snap the woody ends of f the asparagus and set both stalks and ends aside.
2. bring water to a boil in a large skillet over medium-high heat. add asparagus ends and 1/4 teaspoon salt and cook covered for about 5 minutes. using a 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 lined baking dish. pour asparagus water into liquid measuring cup. if liquid does not read 1-cup, add water until it does.
3. melt butter in 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 1/2 cup parmesan and monterey jack cheese until smooth. season with salt and pepper. cover and let stand for 5 minutes.
4. remove the 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.
note: you can add bacon crumbles or sauteed mushrooms to the asparagus before broiling.
- apron appeal.com