Asparagus Mornay

Asparagus Mornay Ingredients

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

Instructions for Asparagus Mornay

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 magazines 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

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

All-Purpose Flour	Asparagus	Bouillon	Butter
Half and Half	Margarine	Salt	Swiss Cheese

Casseroles Bobbie - no Side dishes Asparagus Chicken Cream Butter Cheese

for flavor and categorization

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