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Asparagus Mornay

 Asparagus Mornay
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
4-6 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1-1/2 pounds fresh asparagus, trimmed
  • 1 tablespoon butter
  • 1 tablespoon King Arthur Unbleached 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,

2 of 2

Asparagus Mornay (continued)

Nutritional Facts: 9 g fat (6 g saturated fat), 33 mg cholesterol, 204 mg sodium, 6 g carbohydrate, 1 g fiber, 6 g protein.