Asparagus Gruyère Au Gratin
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
79 g French’s® Crunchy Onions
750 g asparagus, trimmed and peeled if thick
284 ml condensed cream of celery soup, (1 can)
125 ml half & half cream or milk
50 ml grated Gruyère cheese
15 ml French’s® Classic Yellow® Mustard, any flavour
- CRUSH French’s® Crunchy Onions in plastic bag with hands or rolling pin.
- COOK asparagus in boiling water for 3 minutes until tender-crisp. Drain well.
- WHISK soup, cream, Gruyère cheese and mustard together until blended. Pour half the sauce into greased 6 L baking dish. Arrange asparagus on top of sauce. Spoon remaining sauce over asparagus.
- BAKE at 200° C for 20 minutes or until hot. Top with crushed onions. Bake 5 minutes longer until golden and crispy.