Asparagus Mornay Recipe

• 1 1/2 lb Fresh asparagus, trimmed
• 1 Tbsp. Butter or possibly margarine
• 1 Tbsp. All-purpose flour
• 1 c. Half and half cream
• 1/2 tsp Chicken bouillon granules
• 1/8 tsp Grnd nutmeg
• 1/8 tsp Salt
• 1/2 c. Swiss cheese, shredded
• 2 Tbsp. Crushed butter flavored crackers, (Ritz)

1. In a skillet, cook asparagus in a small amount of water till crisp-tender, about 6-8 min; drain.
2. Arrange spears in the bottom of a greased 1 1/2 quart.
3. baking dish; set aside and keep hot.
4. In a small saucepan, melted butter over Low het.
5. Add in flour; cook and stir for 1 minute.
6. Whisk in the cream, bouillon, nutmeg and salt; bring to a boil over Medium heat.
7. Cook and stir for 2 min.
8. Remove from heat; stir in cheese till melted.
9. Pour over asparagus.
10. Sprinkle with cracker crumbs.
11. Broil 6 inches from the heat for 3-5 min or possibly till lightly browned.
12. (Picture shows asparagus laid side ways in dish and strip of sauce down center, lenthwise in dish, garnished with herbs/sliced tomatoes)
13. Yield: 4-6 servings.
14. NOTES :

fresh asparagus, butter, allpurpose, cream, chicken, nutmeg, salt, swiss cheese, butter

Taken from cookeatshare.com/recipes/asparagus-mornay-70921 (may not work)