Whip It Up Week 4...

Asparagus Mornay

1 1/2 Lbs. fresh asparagus
1 tbsp butter (I used Smart Balance Light)
1 tbsp flour
1 cup half & half
1/8 tsp ground nutmeg
1/2 tsp chicken bouillon granules
1/8 tsp salt
1/2 cup shredded Swiss cheese
2 tbsp crushed butter-flavored crackers (I used Ritz)

Cook asparagus until tender (may be broken into 1-inch pieces or kept as long stems). Arrange in a greased 1 1/2-quart baking dish. In a sauce pan, melt butter. Add flour and cook 1 minute while stirring. Whisk in the half & half, nutmeg, bouillon and salt. Bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from heat and add cheese. Stir until cheese is melted. Pour sauce over asparagus, then sprinkle with cracker crumbs. Broil 6 inches from heat 3 to 5 minutes. (Recipe courtesy of h*dizz)

Whip It Up Questions

1. Was the recipe easy to follow? Yes. Very.

2. Did the dish taste good? Yes. It was a great side dish and made great leftovers.

3. Would you make it again? Yes. I think I will actually add it to my Thanksgiving rotation it was so good. It is a good way to dress up asparagus.