Asparagus Mornay Recipe

Asparagus Mornay Recipe photo by Taste of Home

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When I was growing up on my parents' dairy farm, we always had a large asparagus patch. I still love asparagus, but my husband and two children weren't that eager to eat it until I found this recipe. Now even my toughest vegetable critic, 4-year-old son Aaron, enjoys these savory spears. — Linda McKee, Big Prairie, Ohio

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Asparagus Mornay Recipe

Prep/Total Time: 25 min.

Yield: 4-6 Servings

20 5 25

Ingredients

1-1/2 pounds fresh asparagus, trimmed
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup half-and-half cream
1/2 teaspoon chicken bouillon granules
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup shredded Swiss cheese
2 tablespoons crushed butter-flavored crackers

Directions

In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain. Arrange spears in the bottom of a greased 1-1/2-qt. baking dish; set aside and keep warm.
In a small saucepan, melt butter. Stir in flour until smooth. Gradually whisk in the cream, bouillon, nutmeg and salt. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Remove from the heat; add cheese and stir until melted. Pour over asparagus. Sprinkle with cracker crumbs. Broil 6 in. from the heat for 3-5 minutes or until lightly browned. Yield: 4-6 servings.

Nutritional Facts 1 serving (6 ounces) equals 133 calories, 9 g fat (6 g saturated fat), 33 mg cholesterol, 204 mg sodium, 6 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Asparagus Mornay in Taste of Home April/May 1997, p25