Shelly's Recipe

ASPARAGUS MORNAY WITH TOASTED ALMONDS

Category: Asparagus

1 1/2 pounds fresh asparagus, trimmed
1 tbsp. butter
1 tbsp. flour
1 cup half-and-half
3/4 tsp. chicken bouillon granules
1/8 tsp. salt
1/8 tsp. pepper
1/2 cup shredded Swiss cheese
1/4 cup toasted sliced almonds

In a large skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes (don’t over cook), drain. Arrange spears in the bottom of a 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 a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat, stir in cheese until melted. Pour over asparagus. Sprinkle with almonds. Broil aprox. 6 inches from the heat for 3-5 minutes or until lightly browned. Serves 4