Instructions: 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.

NOTES :

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