Asparagus Mornay - cooking recipe

Ingredients

1 1/2 lbs fresh asparagus, trimmed
1 tablespoon butter
1 tablespoon flour
1 cup half-and-half
3/4 teaspoon chicken bouillon granule
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded swiss cheese
2 tablespoons crushed Ritz crackers

Preparation

In large skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain.
Arrange spears in bottom of 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 boil over medium heat. Stir for about 2 minutes.
Remove from heat; stir in cheese until melted. Pour over asparagus. Sprinkle with cracker crumbs.
Broil 6 inches from heat until lightly browned about 3-5 minutes.