Recipe(tried): Asparagus Mornay with Toasted Almonds

Here is a recipe we enjoy very much...not exactly Asparagus Almondine...but one
with toasted almonds that's delicious...

1 1/2 pounds fresh asparagus, trimmed
1 Tbsp. butter
1 tbsp. flour
1 cup half-and-half
3/4 tsp. chicken bouillon granules
1/8 tsp. salt
1/8 tsp. pepper
1/2 cup shredded Swiss Cheese
1/4 cup toasted sliced almonds**

In a large skillet, cook asparagus in a small amount of water until crisp-
tender, about 6-8 minutes (don't over cook);drain.
Arrange spears in the bottom of a greased,(I use nonstick spray), 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 a boil over
medium heat. Cook and stir for 2 minutes. Remove from the heat, stir in cheese
until melted. Pour over asparagus. Sprinkle with almonds**
Broil aprox. 6 inches from the heat for 3-5 minutes or until lightly browned.
Aprox. 4 servings.

**To toast almonds...put almonds in 350 degree oven and stir every 5 minutes
until golden brown..about 15 minutes. You can add a dab of butter for flavor
but be sure you soak up excess moisture with paper towels before adding to
recipe.
You can also substitute the almonds with 2 Tbsp. crushed Ritz crackers for a
different flavor..both are equally good!!
Hope you enjoy!!