Asparagus Mornay Recipe

4.5 5 7
Asparagus Mornay Recipe
Asparagus Mornay Recipe photo by Taste of Home
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Asparagus Mornay Recipe

Read Reviews
4.5 5 7
Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

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

  • 1-1/2 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
  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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2124arizona User ID: 845443 268467
Reviewed Jun. 25, 2017

"This is a tasty side dish to accompany chicken!! Yum!"

MY REVIEW
[email protected] User ID: 6993142 19700
Reviewed Oct. 10, 2014 Edited May. 10, 2017

"I'm not one to pour cheese sauces over every vegetable dish I serve. Vegetables do not necessarily 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!"

MY REVIEW
xlsalbums User ID: 5254917 201961
Reviewed Feb. 6, 2014

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

MY REVIEW
scubacas User ID: 5298067 17934
Reviewed Sep. 19, 2010

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

MY REVIEW
vero5803 User ID: 3555839 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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