Asparagus Mornay
Ingredients
- 1-1/2 lb. fresh asparagus, trimmed
- 1-1/2 t. butter
- 1-1/2 t. flour
- 1/2 c. half-and-half cream
- 1/4 t. chicken bouillon granules
- pinch of nutmeg
- pinch of salt
- 1/2 c. shredded Swiss cheese
- 2 Tbls. crushed butter-flavored crackers (Ritz)
Instructions
In a skillet, cook asparagus in a small amount of water until tender-crisp, 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 over low heat. Add flour, cook and stir 30 seconds with whisk until blended.
Whisk in the cream, bouillon, nutmeg and salt. Cook and stir for 2 minutes. Remove from heat; stir in cheese until melted.
Pour sauce over asparagus (down the center). Sprinkle with cracker crumbs.
Broil 3-5 minutes, or until lightly browned (watch so they don’t burn).
NOTE: Serves 4-6