Asparagus Mornay

This is a great way to serve asparagus. i can't remember where i got the recipe but i always make this when fresh asparagus is in season.

In large skillet , cook asparagus in a small amount of water until crisp-tender , about 6-8 minutes.

Drain.

Arrange spears in bottom of greased 1-1 / 2 quart baking dish.

Set aside and keep warm.

In a small saucepan , melt butter over low heat.

Add flour.

Cook and stir for 1 minute.

Whisk in half-and-half , bouillon , salt and pepper.

Bring to boil over medium heat.

Stir for about 2 minutes.

Remove from heat.

Stir in cheese until melted.

Pour over asparagus.

Sprinkle with cracker crumbs.

Broil 6 inches from heat until lightly browned about 3-5 minutes.

fresh asparagus, butter, flour, half-and-half, chicken bouillon granule, salt, pepper, swiss cheese, ritz crackers