2 tablespoons butter
2 tablespoons flour
½ teaspoon salt
¼ teaspoon pepper
2 cups milk
1 pound fresh asparagus
1 cup grated cheese
Melt butter in a saucepan over low heat, blend in flour, salt, and pepper, stir until smooth. Add milk; stirring constantly, until mixture thickens and begins to boil.
Remove from heat and set aside.
Wash and cut asparagus into ½ inch pieces, save a few of the asparagus tips, and set aside. Cook the remainder of the asparagus in a small amount of boiling water until soft. After done cooking, save 2 cups of liquid, and drain out remainder.
Add the 2 cups of liquid back into the pan and mash until pureed, return to heat, add white sauce, remaining asparagus tips, and cheese.
Heat thoroughly; season to taste. Serve hot