Asparagus Mornay

1 ½ pounds fresh asparagus, trimmed
1 tablespoon butter or margarine
1 Tablespoon flour
1 cup half-and-half
½ teaspoon chicken bouillon granules
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
½ 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 ½ 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.