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- 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
- salt and pepper to taste
Directions:View on Closet Cooking
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