2 lb Asparagus
Boiling water
1/4 c  Butter
1/4 c  White wine
1/2 ts Salt
1/4 ts Pepper

Wash asparagus and snap off ends. Lay spears in shallow pan and cover with
salted boling water to cover. Bring to a boil and simmer for 8 mins. Drain
and turn into buttered ramekins (4). Melt butter and stir in wine. Pour
over asparagus. Sprinkle with salt and pepper and cheese. Bake at 425 for
15 mins.