Asparagus Mornay 1 1/2 pounds fresh asparagus, trimmed 1 tablespoon butter or margarine 1 tablespoon flour 1 cup half-and-half 1/2 teaspoon chicken bouillon granules 1/8 teaspoon ground nutmeg 1/8 teaspoon salt 1/2 cup shredded Swiss cheese 2 tablespoons crushed butter-flavored crackers 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-quart 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 inches from heat for 3-5 minutes or until lightly browned.
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