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Recipe Name: Asparagus Mornay Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 1/2 Pound(s) Fresh asparagus, trimmed
1 Tablespoon(s) Butter or margarine
1 Tablespoon(s) All-Purpose Flour
1 Cup(s) Half and half cream
1/2 Teaspoon(s) Chicken bouillon granules
1/8 Teaspoon(s) Ground nutmeg
1/8 Teaspoon(s) Salt
1/2 Cup(s) Swiss cheese, shredded
2 Tablespoon(s) Crushed butter flavored
crackers Ritz
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. In a
small saucepan, melted butter over Low het. Add flour; cook and stir
for 1 minute. Whisk in the cream, bouillon, nutmeg and salt; bring to
a boil over Medium heat. Cook and stir for 2 minutes. Remove from
heat; stir in cheese until melted. Pour over asparagus. Sprinkle with
cracker crumbs. Broil 6 inches from the heat for 3-5 minutes or until
lightly browned. (Picture shows asparagus laid side ways in dish and
strip of sauce down center, lenthwise in dish, garnished with
herbs/sliced tomatoes) Yield: 4-6 servings. MC formatted by NOTES : Submitted to magazine by Linda McKee, Big
Prairie, Ohio, this recipe won second place in magazine's asparagus
recipe contest. Recipe by: Taste of Home Magazine, April/May '97, p.
26 Posted to MC-Recipe Digest V1 #822 by Roberta Banghart
<> on Oct 01, 1997

Nutrition (calculated from recipe ingredients)
Calories: 327
Calories From Fat: 262
Total Fat: 29.8g
Cholesterol: 97.2mg
Sodium: 692.1mg
Potassium: 353.8mg
Carbohydrates: 8.3g
Fiber: 1.8g
Sugar: <1g
Protein: 9g

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