• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, D, E
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds Fresh asparagus; trimmed

  2. 1 tablespoon Butter or margarine

  3. 1 tablespoon All-purpose flour

  4. 1 cup Half and half cream

  5. teaspoon Chicken bouillon granules

  6. teaspoon Ground nutmeg

  7. teaspoon Salt

  8. cup Swiss cheese; shredded

  9. 2 tablespoons Crushed butter flavored crackers, (Ritz)

Instructions Jump to Ingredients ↑

  1. 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@...

  2. NOTES : Submitted to magazine by Linda McKee, Big Prairie, Ohio, this recipe won second place in magazine's asparagus recipe contest.

  3. Recipe by: Taste of Home Magazine, April/May '97, p.

  4. Posted to MC-Recipe Digest V1 #822 by Roberta Banghart on Oct 01, 1997


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