Asparagus & Hollandaise Casserole with Big Cork Vineyards Sauvignon Blanc



1 lb. fresh asparagus
1 c. chopped celery {about 2 to 3 stalks}
1/2 c. chopped onion
2 T. butter
1 envelope Concord Foods Hollandaise Sauce, prepared*
1 c. shredded Monterey Jack cheese
1/2 tsp. Worcestershire sauce
1/4 tsp. salt
1/16 tsp. pepper
2 slices bread
3 T. butter, melted
1 bottle of Big Cork Vineyards Sauvignon Blanc


1. Remove tough ends from asparagus spears; discard. Cut asparagus into 1-inch to 2-inch pieces.

2. Heat the 2 tablespoons butter in a saucepan over medium heat. Add asparagus, onion, and celery; saute until softened, about 8 to 10 minutes.

3. Meanwhile, combine prepared Hollandaise sauce, cheese, Worcestershire sauce, salt, and pepper. Once vegetables are done, remove from heat and stir in Hollandaise mixture. Spoon into a 9×9″ baking dish coated with non-stick cooking spray.

4. Cut or tear bread slices into small pieces; combine with the 3 tablespoons melted butter and toss to coat. Top asparagus mixture evenly with the buttered crumbs.

5. Bake at 350 degrees for 20 minutes then uncork a bottle of Big Cork Vineyards Sauvignon Blanc and cheers!

Recipe Source: The Kitchen is My Playground

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