Asparagus and Dubliner Irish Cheese Gratin

16 to 20 asparagus spears
1 medium onion, quartered
4 whole garlic cloves, peeled
3 oz white wine
6 oz heavy cream
1 tsp Dijon mustard
2 oz breadcrumbs
2 oz 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 minutes - they should be just short of tender - then cool.

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 minutes or until the water is reduced by half. Strain off the vegetables and return stock to the pan.

Pour in the cream and add mustard, then cook the sauce at a rolling boil until 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 until the crumble browns and the cheese begins to melt. Serve immediately.