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Asparagus Mornay

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

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

Printed from tasteofhome.com Oct 14, 2008

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Asparagus Mornay cont.

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.