This is a twist on a recipe by my mom, which has been making this for years and passed it along. The nice thing is that it is really flexible. <br />I'm unsure of what cheese she used, but I use gruyere and it makes it oh so delicious. and you can substitute dijon mustard but I leave it out because I dont really like dijon. AND, you can do this recipe with green asparagus but I prefer white.

Share: