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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4-6 servings

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

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