Asparagus with Cheese Sauce

I don’t love asparagus. I don’t hate it either. So I thought I might like it more if I smother it in cheese sauce. Cheese sauce makes every vegetable super delicious and totally less healthy.
This recipe is based on one from Cooks Country Magazine April Edition. After starting the recipe, I realized I was lacking half of the ingredients, so I improvised. I really like what I came up with.

Serves Two

1/2 pound asparagus
3/4 cup water
pinch of salt
1/4 cup chicken stock
pat of butter
1 tbs Wondra Flour
1/2 cup sharp cheddar

Trim about 2 inches off the ends of the asparagus. Reserve the trimmed ends. Boil the water in a saute pan and add the trimmed ends. Cover and boil for 5 minutes. Remove the trimmings with a slotted spoon and throw them away. Add the asparagus to the pan with a pinch of salt, recover and cook for 4 minutes. Set asparagus on some paper towels to drain and dry. Reserve the asparagus liquid in a measuring cup and add enough chicken stock to make 3/4 cups of liquid. In a small saucepan, melt the butter and add the flour. Whisk over medium-low heat for about a minute. Add the liquid and whisk for another few minutes till thick. If it’s too thick, add more chicken stock. Too thin, sprinkle in more flour while whisking vigorously (this may create lumps). Turn off the heat and stir in the cheese till melted. Add pepper to taste. Pour over asparagus. Yum!

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