Asparagus In Wine
|Asparagus||2 Pound, washed, tough ends cut off|
|Boiling salted water||2 Cup (32 tbs)|
|Butter/Margarine||1⁄8 Pound, melted (1/2 Cup)|
|White wine||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
Lay asparagus spears in large shallow pan; pour over them enough boiling salted water to cover.
Cook over high heat until water resumes boiling, reduce heat, and simmer until tender-crisp, about 8 minutes.
Drain well and turn into a buttered 1-quart casserole.
Stir wine into melted butter.
Pour butter-wine sauce over asparagus.
Sprinkle with salt, pepper, and cheese.
Bake, uncovered, in hot oven (425°) for 15 minutes (if refrigerated, for 25 minutes).
Makes 4 to 6 servings.