1/2 c Water 2 tb Kraft Touch of Butter
1 1/2 lb Asparagus spears, trimmed -Spread, melted
2 oz Finelly Shredded Natural 1/2 ts Dry mustard
-Swiss Cheese 1/8 ts Pepper
1/4 c Dry bread crumbs
Serves: 4
Heat oven to 400 degrees. Bring 1/2 cup water to boil in 10-inch skillet; add asparagus. Cook 2 minutes; drain. (Asparagus will still be crisp). Place in a 10 x 6 inch baking dish. Mix remaining ingredients, sprinkle over asparagus. Bake 8 to 10 minutes or until cheese mixture is lightly browned.
Source: Kraft 1992 Official U.S. Olympic Training Table Cookbook From: Jon Judd, cooking echo, 2/93
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