Title: Asparagus Mornay
Categories: Asparagus Casserole Cheese Side
Yield: 4 Servings

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 bobbi744@sojourn. com

NOTES : Submitted to magazine by Linda McKee, Big Prairie, Ohio, this recipe won second place in magazine's asparagus recipe contest. Posted to MM-Recipes Digest V4 #6

Recipe by: Taste of Home Magazine, April/May '97, p. 26

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