Olive Your Cooking: Asparagus Gratin Deliciousness.

Downside of today: No hip hop class because I'm sick.
Upside: You get a new recipe because I stayed home and cooked.

If you're anything like me, you're a firm believe that asparagus tastes like rubbery grass if cooked incorrectly. So, I cooked up an asparagus gratin with a twist, check it out:

What you'll need:
-1 1/2 pounds thin Asparagus
-3 cups Water
-2 tablespoons Butter
-2 tablespoons Flour (I used Rice Flour to substitute for the gluten)
-1 cup Parmesan Cheese, grated
-1/2 cup Monterey Jack Cheese, shredded
-Salt and Pepper

Start by boiling your 3 cups of water on medium to high heat. While you're waiting for your water to come to a boil, cut all the thick ends off of the asparagus. Once your water has boiled, add these ends to the water, cover, and boil for 5 mins.

You may want to take this opportunity to portion out the rest of your ingredients.

Remove the ends from the water with a slotted spoon and discard. Add the stalks to the water and boil on medium heat for about 4-6 mins, or until almost tender.

Place your asparagus in a broil-safe cooking dish. You may want to put down a paper towel first to soak up the water until you are ready to add to your dish.

Reserve one cup of water from the pot you were using to boil the asparagus; dump out the rest.

Add your butter to the now empty pot. Once it has melted, stir in your flour until the mixture turns a light brown, about one minute. Whisk in the reserved asparagus water and bring to a boil on low heat until thickened.

Remove from the heat and whisk in 1/2 of your parmesan and all of the monterey jack cheese. Stir until thick. Season with a dash of salt and pepper, cover, and let sit for 5 mins.

At this time, you can remove the paper towel and spread out the asparagus evenly in the dish. Top the asparagus with prosciutto. You can do this part however you want-I broke it up into pieces, but you can wrap it around your asparagus, or just layer it on top.