Asparagus Mornay

By mrsmortician

Ingredients

• 1-1/2 lbs. fresh asparagus
• 1/2 t. chicken bouillon granules
• 2 T. hot water
• 1 T. butter or margarine
• 1 T. flour
• 1 c. half and half
• 1/8 t. nutmeg
• 1/8 t. salt
• 1/2 c. (2 oz) shredded Swiss cheese
• 2 round buttery crackers, crumbled

Details

Servings 4

Preparation

Step 1

Snap off tough ends of asparagus. Cook in boiling water to cover 8 to 10 minutes or until crisp-tender. Drain and pat dry with paper towels. Arrange in bottom of a lightly greased 11x7 inch pan.

Stir together bouillon granules and 2 T. of hot water until granules are dissolved.

Melt butter in a small sauce pan over low heat. Whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in bouillon, half and half, nutmeg and salt; cook over medium heat, whisking constantly, until thickened and bubbly. Remove from heat; stir in cheese until melted. Pour mixture over asparagus.

Broil 6 inches from heat for 5 minutes or until lightly browned.

Sprinkle with cracker crumbs.