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