Asparagus mornay

4 Servings

Ingredients

Quantity Ingredient
1½ pounds Fresh asparagus; trimmed
1 tablespoon Butter or margarine
1 tablespoon All-purpose flour
1 cup Half and half cream
½ teaspoon Chicken bouillon granules
⅛ teaspoon Ground nutmeg
⅛ teaspoon Salt
½ cup Swiss cheese; shredded
2 tablespoons Crushed butter flavored crackers, (Ritz)

Directions

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 1½ qt. baking dish; set aside and keep warm. In a small saucepan, melted butter over Low het. 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, lenthwise in dish, garnished with herbs/sliced tomatoes) Yield: 4-6 servings. MC formatted by bobbi744@...

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

Recipe by: Taste of Home Magazine, April/May '97, p. 26 Posted to MC-Recipe Digest V1 #822 by Roberta Banghart <bobbi744@...> on Oct 01, 1997

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