Asparagus Mornay

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  • 1 1/2 pounds fresh asparagus, trimmed
  • 1 tablespoon butter or margarine
  • 1 tablespoon flour
  • 1 cup half-and-half
  • 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.
  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.
  4. Whisk in cream, bouillon, nutmeg and salt; bring to a boil over medium heat. Cook and stir for 2 minutes.
  5. Remove from heat; stir in cheese until melted. Pour over asparagus. Sprinkle with cracker crumbs.
  6. Broil 6 inches from heat for 3-5 minutes or until lightly browned.

Yield: 4-6 servings

Posted by GourmetGal at