Asparagus Mornay Recipe
Asparagus Mornay Recipe photo by Taste of Home
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Asparagus Mornay Recipe

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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4-6 servings


  • 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

Nutritional Facts

6 ounce-weight: 133 calories, 9g fat (6g saturated fat), 33mg cholesterol, 204mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 6g protein .


  1. 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.
  2. 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.
  3. 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.
Originally published as Asparagus Mornay in Taste of Home April/May 1997, p25

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Reviewed Oct. 10, 2014

"I 'm not one to pour cheese sauces over every vegetable dish I serve. Vegetables do not need to drown under a sea of cheese sauce. But I really love this mornay rendition. It tastes professionally made and is wonderful for company as well as family."

xlsalbums 201961
Reviewed Feb. 6, 2014

"Very easy to make. A tasty way to eat asparagus."

scubacas 17934
Reviewed Sep. 19, 2010

"This was easy to make and very flavorful...just be careful with the broiler...the crackers "brown" quickly!"

vero5803 17933
Reviewed Jun. 4, 2009

"This is onr of my favorite side dishes I have found on here! The sauce is delicious on pasta too!"

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