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| Asparagus Mornay Recipe |
Category: Cheese / Casserole
Rating:
N/A
Servings: 4-6
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Ingredients
1 1/2 lb fresh asparagus; trimmed
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1 cup half and half cream
1/2 teaspoon chicken bouillon granules
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup swiss cheese; shredded
2 tablespoon crushed butter flavored crackers, (; ritz)
Cooking Directions:
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 magazine's asparagus recipe contest.
Recipe by: Taste of Home Magazine, April/May '97, p. 26
cheese,casserole,bobbie-no,sides
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