Chicken broth and two cheeses highlight the delicate asparagus taste.

1/4 c. butter
1/4 c. flour
3/4 c. chicken broth
3/4 c. milk
1/2 c. grated Cheddar cheese
1/4 c. grated Parmesan cheese
1/2 tsp. salt
1/8 tsp. pepper
2 lbs. hot, freshly cooked med. asparagus spears (about 32 to 36)
2 tbsp. grated Parmesan cheese

Melt butter in saucepan; blend in flour. Add chicken broth and milk and cook, stirring constantly, until mixture is thick and bubbly. Add Cheddar cheese, 1/4 cup Parmesan cheese, salt and pepper; stir until cheeses melt.

Place asparagus in 10 inch pie pan. Pour sauce over. Sprinkle with 2 tablespoons Parmesan cheese. Broil until bubbly. Makes 6 servings.