Asparagus Mornay

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Fresh asparagus - trimmed
1 tablespoon	15ml	Butter or margarine
1 tablespoon	15ml	All-purpose flour
1 cup	237ml	Half and half cream
1/2 teaspoon	2.5ml	Chicken bouillon granules
1/8 teaspoon	0.6ml	Ground nutmeg
1/8 teaspoon	0.6ml	Salt
1/2 cup	73g / 2.6oz	Swiss cheese - shredded
2 tablespoons	30ml	Crushed butter flavored crackers - (Ritz)

Recipe 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 qt. baking dish; set aside and keep warm. In a small saucepan, melted butter over Low heat. Add flour; cook and stir for 1 minute. Whisk in the cream, bouillon, nutmeg and salt; bring to a boil over Medium heat. Cook and stir for 2 minutes. Remove from heat; stir in cheese until melted. Pour over asparagus. Sprinkle with cracker crumbs. Broil 6 inches from the heat for 3-5 minutes or until lightly browned. (Picture shows asparagus laid side ways in dish and strip of sauce down center, lengthwise in dish, garnished with herbs/sliced tomatoes) Yield: 4-6 servings. MC formatted by bobbi744@sojourn.com

NOTES : Submitted to magazine by Linda McKee, Big Prairie, Ohio, this recipe won second place in magazine's asparagus recipe contest.

Source:
Taste of Home Magazine, April/May '97, p. 26

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