Taste of Home
Asparagus Mornay
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4-6 servings.
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
Ingredients
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1-1/2 pounds fresh asparagus, trimmed
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1 tablespoon butter
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1 tablespoon all-purpose flour
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1 cup half-and-half cream
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1/2 teaspoon chicken bouillon granules
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1/8 teaspoon ground nutmeg
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1/8 teaspoon salt
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1/2 cup shredded Swiss cheese
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2 tablespoons crushed butter-flavored crackers
Directions
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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.
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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.
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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.
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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