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 quart baking dish; set aside and keep warm. In a small saucepan, melt butter. Stir in flour until smooth. Gradually whisk in the cream, bouillon, nutmeg and salt. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; add cheese and stir until melted. Pour over asparagus. Sprinkle with cracker crumbs. Broil 6 in. from the heat for 3-5 minutes or until lightly browned.