Asparagus Mornay

1-1 1/2 pounds fresh asparagus, trimmed (I used frozen Trader Joe's)
1 tablespoon butter
1 tablespoon flour
1 cup half-and-half cream
1/2 teaspoon chicken bouillon granules
1/8 teaspoon salt
1/8 teaspoon ground nutmeg (I didn't add this, as I was all out)
1/2 cup shredded Swiss cheese (I think I used between 3/4-1C)
2 tablespoons crushed butter-flavored crackers. (Ritz)

In a skillet, cook asparagus in a small amount of water until crisp-tender (I accidentally over cooked mine, and it was soft. Still good, just softer), about 6-8 minutes; drain.
Arrange spears in the bottom of a greased baking dish; set aside and keep warm.

In a small sausepan, melt butter over low heat. Add flour; cook and stir for 1 minute. Whisk in the cream, bouillon, nutmeg and salt; bring to a biol over medium heat. Cook and stir for 2 minutes. Remove from the heatl stir in the cheese until melted. Pour over the asparagus. sprinkle with cracker crumbs. Broil 6 in from the heat for 3-5 minutes of until lightly browned.
(I didn't broil at all.... it tasted fine)

*This was the first time my kids ate asparagus. I told them it was long green beans. Maggie didn't buy it. Alli said she would rather eat plain green beans. Chip and I thought it was a great way to serve asparagus.*