Asparagus Gratin

By nlhartman

For even cooking,buy asparagus spears between 1/4 and 1/2 inch in diameter.

Ingredients

• 2 pounds thin asparagus
• 2 1/2 c. water
• Salt and pepper
• 2 T. unsalted butter
• 2 T. all purpose flour
• 3/4 c. grated Parmesan cheese
• 1/2 c. shredded Monterey Jack cheese

Details

Preparation time 8mins
Cooking time 15mins

Preparation

Step 1

1. Adjust oven rack to upper-middle position and heat broiler. Line broiler-safe baking dish with paper towels.Trim 1/12 inches from stem end of asparagus and reserved ends. Bring water to boil in large skillet over medium high heat.
2. Add asparagus ends and 1/4 t. 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 lined baking dish. Pour asparagus water into liquid measuring cup; reserve 1 cup.
3. 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 1/2 c. Parmesan and Monterey Jake until smooth. Season with salt and pepper. Cover and let stand 5 minutes.
3. 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, 6-8 minutes. Serve.