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Asparagus Mornay- tender asparagus stalks covered in a cheesy sauce and crushed Ritz crackers. Perfect for Easter brunch.
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5 from 1 vote

Asparagus Mornay

Fresh, tender Spring asparagus covered in a cheesy sauce and buttery cracker crumbs and broiled until warm and golden.
Course Side Dish
Cook Time 20 minutes
Servings 6 servings
Calories 156kcal
Author Christin Mahrlig


  • 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)


  • 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.)


Calories: 156kcal