Asparagus Mornay 
Tennessee Recipes (Mar. - Apr. 2009)
You will need:
- 1-1/2 pounds fresh asparagus, trimmed
- 1/2 teaspoon chicken bouillon granules
- 2 tablespoons hot water
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup half-and-half
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/2 cup shredded Swiss cheese
- 5 buttery crackers, crushed
Cook asparagus in boiling water for 8 minutes or until crisp-tender. Drain and pat dry. Leave whole or cut into 1-inch pieces. Arrange in a greased 11x7-inch pan. Stir together boillon and hot water until granules dissolve. Set aside. In a small saucepan over low heat, melt butter. Whisk in flour until smooth. Cook, whisking constantly, for 1 minute. Gradually whisk in bouillon, half-and-half, nutmeg and salt. Increase heat to medium and cook, whisking constantly until thick and bubbly. Remove from heat and stir in cheese until melted. Pour mixture over asparagus and sprinkle with crushed crackers. Broil 8 inches away from heat source for 4 minues or until lightly browned. Yield: 4-6 servings.
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