2 lbs asparagus
2 1/2 cups water
1/4 t salt
2 Tbs butter
2 Tbs all purpose flour
1/2 cup shredded Monterey Jack cheese
3/4 cup grated Parmesan cheese
Adjust oven rack 8” from broiler.
Preheat oven to broil.
Trim 1 1/2 inches from stems and reserve.
Bring water to boil in skillet.
Add asparagus ends and salt.
Cook covered 5 minutes.
Using slotted spoon, remove asparagus ends and discard.
Add asparagus spears to asparagus water.
Cover skillet and cook asparagus until almost tender, 3 to 4 minutes.
Transfer asparagus to baking dish lined with paper towels.
Reserve 1 cup asparagus water; discard remainder.
Melt butter in now empty skillet over medium heat.
Add flour and cook, stirring constantly, until golden, about 1 minute.
Whisk in reserved 1 cup asparagus water and bring to a boil.
Reduce heat to medium low and simmer until thickened, 3 to 5 minutes.
Remove from heat; whisk in Monterey Jack and 1/2 cup Parmesan.
Season with salt and pepper.
Cover and let stand 5 minutes.
Remove paper towels from baking dish.
Drizzle sauce over center of asparagus.
Sprinkle remaining Parmesan cheese on top.
Broil until cheese is golden and asparagus is tender, 6 to 8 minutes.
Thank you Sarah Gabriel, Cook’s Illustrated, Best-Ever Recipes.