Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds fresh asparagus, trimmed

  2. 1 tablespoon butter

  3. 1 tablespoon all-purpose flour

  4. 1 cup half-and-half cream

  5. 1/2 teaspoon chicken bouillon granules

  6. 1/8 teaspoon ground nutmeg

  7. 1/8 teaspoon salt

  8. 1/2 cup shredded Swiss cheese

  9. 2 tablespoons crushed butter-flavored crackers

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 1-1/2-qt. baking dish; set aside and keep warm. In a small saucepan, melt butter. Stir in flour until smooth. Gradually whisk in the cream, bouillon, nutmeg and salt. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; add cheese and stir until melted. Pour over asparagus. Sprinkle with cracker crumbs. Broil 6 in. from the heat for 3-5 minutes or until lightly browned. Yield: 4-6 servings.


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