Asparagus Mornay

1 1/2 pound 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


INSTRUCTIONS: 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 quart 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 two minutes or until thickened.

Remove from heat; add cheese and stir until melted. Pour over asparagus. Sprinkle with cracker crumbs. Broil 6 inches from the heat for three to five minutes or until slightly browned. 

Serve warm.

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