Asparagus Mornay

• 1-1/2 pounds 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

1. 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.
2. 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 2 minutes or until thickened.
3. Remove from the heat; add cheese and stir until melted. Pour over asparagus. Sprinkle with cracker crumbs. Broil 6 in. from the heat for 3-5 minutes or until lightly browned.

fresh asparagus, butter, flour, cream, chicken bouillon granules, ground nutmeg, salt, swiss cheese, butter

Taken from www.tasteofhome.com/recipes/asparagus-mornay/ (may not work)