Asparagus Mornay

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Title: Asparagus Mornay
Yield: 4 Servings
Categories: Asparagus, Casseroles, Cheese, Side Dishes


1 1/2 lb Fresh asparagus; trimmed
1 tb Butter or margarine
1 tb All-purpose flour
1 c Half and half cream
1/2 ts Chicken bouillon granules
1/8 ts Ground nutmeg
1/8 ts Salt
1/2 c Swiss cheese; shredded
2 tb Crushed butter flavored
-crackers, (Ritz)

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. 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

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
on Oct 01, 1997