- 2 cups water
- 1 1/2 pounds asparagus (trimmed and cleaned, reserving the stems)
- 2 tablespoons butter
- 2 tablespoons flour
- 3/4 cup gruyere (or parmigiano reggiano, parmesan or Louis d'Or, grated)
Neil White W. 18 Sep 2016
Quite well. I had to downsize it as I didn't have enough asparagus. I made too much of the white sauce.