Asparagus Mornay

• 1 1/2 lbs fresh asparagus, trimmed
• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup half-and-half
• 3/4 teaspoon chicken bouillon granule
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup shredded swiss cheese
• 2 tablespoons crushed Ritz crackers

1. In large skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain.
2. Arrange spears in bottom of greased 1-1/2 quart baking dish; set aside and keep warm.
3. In a small saucepan, melt butter over low heat. Add flour; cook and stir for 1 minute. Whisk in half-and-half, bouillon, salt and pepper; bring to boil over medium heat. Stir for about 2 minutes.
4. Remove from heat; stir in cheese until melted. Pour over asparagus. Sprinkle with cracker crumbs.
5. Broil 6 inches from heat until lightly browned about 3-5 minutes.

fresh asparagus, butter, flour, chicken bouillon granule, salt, pepper, swiss cheese, crackers

Taken from www.food.com/recipe/asparagus-mornay-183494 (may not work)