1 1/2 lbs asparagus
3 cups of water
2 TBS butter
2 TBS flour
salt and pepper
1/2 cup grated parmesan
1/2 cup grated Monterrey Jack cheese
1/4 cup grated Parmesan for topping
Place water in large skillet, bring to boil. Cut ends from asparagus, and add ends to water. Boil covered for 5 minutes, use a slotted spoon to remove ends and throw away. Add asparagus stalks to water, bring back to boil and cook 4 - 6 minutes, until asparagus is tender. Remove asparagus from water and place on paper towels to absorb the water.
Pour up 1 cup of the asparagus water and set aside, you can dispose of the rest.
In same skillet, melt butter. Add flour and whisk well. Add one cup of asparagus water, and continue to whisk as it thickens. Turn heat down to medium low, cover, and allow to simmer for 5 minutes.
Meanwhile, place asparagus in baking dish or cookie sheet if you don't have a good baking dish for boiling(sprayed with cooking oil).
Preheat oven to broil, move rack up to center of oven. Remove water, flour and butter from heat, and stir in cheeses. Allow to sit covered for 5 minutes. Pour over center of asparagus, sprinkle remaining parmesan on top, and salt and pepper to taste. Place in oven for 4-8 minutes, just until cheese sauce starts to brown.