1 1/2 lbs fresh asparagus, trimmed
1 tbs butter OR margarine
1 tbs flour
1 cup half-n-half
1/2 tsp chicken bouillon granules
1/8 tsp nutmeg
1/8 tsp salt
1/2 cup shredded swiss cheese
2 tbs crushed butter-flavored crackers

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, melt butter over low heat. 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 2 minutes. remove from heat; stir in cheese until melted. pour over asparagus. sprinkle with cracker curmbs. broil 6″ from heat 3-5 minutes or until lightly browned.

4-6 servings