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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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When I was growing up on my parents' dairy farm, we always had a large asparagus patch. I still love asparagus, but my husband and two children weren't that eager to eat it until I found this recipe. Now even my toughest vegetable critic, 4-year-old son Aaron, enjoys these savory spears. Linda McKee, Big Prairie, Ohio Ingredients:
1-1/2 pounds fresh asparagus, trimmed |
1 tablespoon butter |
1 tablespoon king arthur unbleached all-purpose flour |
1 cup half-and-half cream |
1/2 teaspoon chicken bouillon granules |
1/8 teaspoon ground nutmeg |
1/8 teaspoon salt |
1/2 cup shredded swiss cheese |
2 tablespoons crushed butter-flavored crackers |
Directions:
1. 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.
2. In a small saucepan, melt butter. Stir in flour until smooth. Gradually whisk in the cream, bouillon, nutmeg and salt. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
3. Remove from the heat; add cheese and stir until melted. Pour over asparagus. Sprinkle with cracker crumbs. Broil 6 in. from the heat for 3-5 minutes or until lightly browned. Yield: 4-6 servings.
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