325 mL 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 (10%) cream or milk
50 mL grated Gruyère cheese
15 mL FRENCH'S®Dijon Mustard
CRUSH 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 1 1/2 qt (6 L) baking dish. Arrange asparagus on top of sauce. Spoon remaining sauce over asparagus.
BAKE at 400°F (200° C) for 20 minutes or until hot. Top with crushed onions. Bake 5 minutes longer until golden and crispy.