| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Swiss | Asparagus, Casseroles, Cheese, Bobbie – no, Side dishes | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Fresh asparagus; trimmed |
| 1 | tb | Butter or margarine |
| 1 | tb | All-purpose flour |
| 1 | c | Half and half cream |
| 1/2 | ts | Chicken bouillon granules |
| 1/8 | ts | Ground nutmeg |
| 1/8 | ts | Salt |
| 1/2 | c | Swiss cheese; shredded |
| 2 | tb | Crushed butter flavored crackers, (Ritz) |
INSTRUCTIONS
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 Posted to MC-Recipe Digest V1 #822 by Roberta Banghart <bobbi744@sojourn.com> on Oct 01, 1997
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