1 1/2 lb Fresh asparagus, trimmed
1 tbsp Butter or margarine
1 tbsp All-purpose flour
1 cup Half and half cream
1/2 tsp Chicken bouillon granules
1/8 tsp Ground nutmeg
1/8 tsp Salt
1/2 cup Swiss cheese, shredded
2 tbsp Crushed butter flavored crackers, (Ritz)
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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 heat. 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, lengthwise in dish, garnished with herbs/sliced tomatoes)
Yield: 4-6 servings.
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