Recipe - Asparagus Mornay

1 One half pound Fresh asparagus; trimmed
1 tablespoon Butter or margarine
1 tablespoon Allpurpose flour
1 cup Half and half cream
One half teaspoon Chicken bouillon granules
1/8 teaspoon Ground nutmeg
1/8 teaspoon Salt
One half cup Swiss cheese; shredded
2 tablespoon Crushed butter flavored
crackers, (Ritz)

In a skillet, cook asparagus in a small amount of water until crisptender,
about 68 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 35 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/ cut or sliced up tomatoes) Yield: 46 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.

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

Posted to MCRecipe Digest V1 #822 by Roberta Banghart
bobbi744@sojourn.com on Oct 01, 1997