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Asparagus Spears in White Wine Sauce

  • 2 lbs of asparagus   #18100
  • Boiling water.
  • ¼ cup of butter.
  • ¼ cup of white wine.
  • ½ teaspoon of salt.
  • ¼ teaspoon of pepper.

  • Lay the asparagus spears in a shallow pan and cover with salted boiling water.
  • Bring to a boil and simmer for 5 minutes.
  • Drain and turn into buttered ramequins.
  • Melt the butter and stir in the wine.
  • Pour over the asparagus.
  • Sprinkle with salt and pepper.
  • Bake at 425°F (220°C) for 15 minutes.