Asparagus And Dubliner Irish Cheese Gratin

Directions

1. 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.
2. Season to taste.
3. Make a crumble by combining the crumbs, cheese and softened butter. Season with salt and pepper to taste.
4. To Serve
5. 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.