Asparagus Mornay Recipe

Ingredients for Asparagus Mornay

• Fresh Asparagus
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Half And Half
• Chicken Bouillon Granule
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Swiss Cheese
• Ritz Crackers

How to Make Asparagus Mornay

1. Snap off the tough ends of 1 pound asparagus spears.
2. In a large skillet, cook asparagus in 1/4 cup of water over medium heat until crisp-tender, about 6-8 minutes.
3. Drain the asparagus well, reserving about 1 tablespoon of cooking liquid.
4. Preheat your broiler to high.
5. Arrange asparagus spears in a greased 1 1/2-quart baking dish.
6. In a small saucepan, melt 2 tablespoons of butter over low heat.
7. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly to form a roux.
8. Gradually whisk in 1 cup of half-and-half, 1/4 cup chicken bouillon (or vegetable bouillon for vegetarian option), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
9. Bring the sauce to a simmer over medium heat, stirring frequently until thickened, about 2 minutes.
10. Remove from heat and stir in 1 cup of grated Gruyère cheese (or a similar melting cheese) until completely melted and smooth.
11. Stir in 1 tablespoon of the reserved asparagus cooking liquid to create a smoother sauce.
12. Pour the cheese sauce evenly over the asparagus in the baking dish.
13. Sprinkle generously with 1/4 cup of panko bread crumbs.
14. Broil 6 inches from the heat for 3-5 minutes, or until the bread crumbs are golden brown and the asparagus is bubbly.
15. Let cool slightly before serving. Enjoy!