Side Dish Recipes
Asparagus Mornay
Yield: 4 to 6 servings
Ingredients
- 1 1/2 pounds fresh asparagus, trimmed
- 1 tablespoon butter
- 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
Instructions
- In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6 to 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.
Attribution
Posted by GourmetGal at recipegoldmine.com.