Yield: 4 Servings
Measure | Ingredient |
---|---|
1½ pounds | Fresh asparagus; trimmed |
1 tablespoon | Butter or margarine |
1 tablespoon | All-purpose flour |
1 cup | Half and half cream |
½ teaspoon | Chicken bouillon granules |
⅛ teaspoon | Ground nutmeg |
⅛ teaspoon | Salt |
½ cup | Swiss cheese; shredded |
2 tablespoons | Crushed butter flavored crackers, (Ritz) |
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 1½ 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@...
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 Posted to MC-Recipe Digest V1 #822 by Roberta Banghart <bobbi744@...> on Oct 01, 1997