|Photo Credit to americastestkitchen.com|
2 pounds thin asparagus
2 1/2 cups water
salt and pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 ounces (1/2 cup) Monterey Jack cheese, shredded
1 1/2 ounces (3/4 cup) Parmesan cheese, grated
Adjust oven rack to upper-middle position and heat broiler. Line broiler-safe baking dish with paper towels. Trim 1 1/2 inches from stem end of asparagus and reserve ends. Bring water to boil in 12-inch skillet over medium-high heat. Add asparagus ends and 1/4 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 towel-lined baking dish. Pour asparagus water into liquid measuring cup; reserve 1 cup.
Melt butter in now-empty skillet over medium heat. Add flour and cook, stirring constantly, until golden, about one 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 Monterey Jack and 1/2 cup Parmesan until smooth. Season with salt and pepper to taste. Cover and let stand for 5 minutes.
Recipe Source: The Best of America's Test Kitchen 2012