Asparagus Mornay Ingredients 1-1/2 lb. fresh asparagus, trimmed 1 tbsp. each butter or margarine, flour 1 cup Half-and-Half® 1/2 tsp. chicken bouillon granules 1/8 tsp. each ground nutmeg, salt 1/2 cup shredded Swiss cheese 2 tbsp. crushed butter-flavored crackers Directions In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6 - 8 minutes; drain. Arrange spears in bottom of greased 1-1/2-qt. baking dish; set aside and keep warm. In a small saucepan, melt butter over low heat. Add flour; cook and stir for 1 minute. Whisk in 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" from heat for 3 - 5 minutes or until lightly browned
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