1 1/2 pounds fresh asparagus, trimmed
1 tablespoon butter or margarine
1 tablespoon flour
1 cup half-and-half
1/2 teaspoon chicken bouillon granules
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup shredded Swiss cheese
2 tablespoons 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 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 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 heat for 3-5 minutes or until lightly browned.