Asparagus Mornay
Fresh, tender Spring asparagus covered in a cheesy sauce and buttery cracker crumbs and broiled until warm and golden.
Servings 6 servings
Calories 156kcal
Ingredients
- 1 1/2 pounds fresh asparagus, I prefer thick stalks
- 1 tablespoons butter
- 1 tablespoon all-purpose flour
- 1/2 teaspoon chicken bouillon granules
- 1 cup half-and-half
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- Pinch of ground nutmeg
- 3/4 cup shredded swiss cheese, about 3 ounces
- freshly ground black pepper
- 5 Buttery crackers, crushed, (I use Ritz)
Instructions
- Snap off tough ends of asparagus and discard. Cook asparagus in boiling water until crisp-tender, about 6 to 8 minutes. Drain and pat dry. Place in a greased baking dish.
- Melt butter in a medium saucepan. Add flour and whisk and cook for 1 minute.
- Add bouillon granules and gradually whisk in half-and-half.
- Bring to a simmer, whisking constantly and cook until thickened.
- Remove from heat and stir in paprika, salt, and nutmeg.
- Add cheese and whisk until completely melted.
- Pour Mornay sauce over asparagus and season with a little black pepper.
- Sprinkle crushed crackers on top.
- Broil just long enough to warm sauce back up and get crackers golden. (Warning: crackers will burn very quickly. Keep an eye on it.)
Nutrition
Calories: 156kcal