Asparagus And Dubliner Irish Cheese Gratin Recipe
- An imaginative combination of asparagus in mustard creme sauce, topped by Dubliner Irish Cheese crumble, produces a distinctive, tantalizing appetizer.
- 16 x -20 asparagus spears
- 1 med onion, quartered
- 4 whl garlic cloves, peeled
- 3 ounce white wine
- 6 ounce heavy cream
- 1 tsp Dijon mustard
- 2 ounce breadcrumbs
- 2 ounce Dubliner Irish Cheese
- 1 Tbsp. Kerrygold Irish Butter, softened Salt and pepper to taste
- Snap tough ends off the asparagus, wash and save.
- Cook the asparagus tips in boiling water for a few min - they should be just short of tender - then cold.
- Now put the ends into a pot with the onion, garlic, wine and approximately 12 ounces of the asparagus water.
- Bring to boil and keep at a lively simmer for about 15 min or possibly till the water is reduced by half.
- Strain off the vegetables and return stock to the pan.
- Pour in the cream and add in mustard, then cook the sauce at a rolling boil till reduced to a fairly thick pouring sauce.
- Season to taste.
- Make a crumble by combining the crumbs, cheese and softened butter.
- Season with salt and pepper to taste.
- To Serve
- Arrange the asparagus on individual plates, pour sauce over asparagus and then sprinkle with a generous amount of crumble.
- Place each plate under the broiler till the crumble browns and the cheese begins to heat.
- Serve immediately.
combination, onion, garlic, white wine, heavy cream, mustard, breadcrumbs, irish cheese, kerrygold irish butter
Taken from cookeatshare.com/recipes/asparagus-and-dubliner-irish-cheese-gratin-70690 (may not work)