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 firstname.lastname@example.org 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
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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 4|
|Calories from Fat: 150 (67%)|
|Amt Per Serving||% DV|
|Total Fat 16.7g||22 %|
|Saturated Fat 8.7g||44 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 41mg||13 %|
|Sodium 84.4mg||3 %|
|Potassium 437mg||12 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 8.1g|
|Protein 9.5g||14 %|
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Calories per serving: 223
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