Asparagus Spears in White Wine Sauce
INGREDIENTS
- 2 lbs of asparagus #18100
- Boiling water.
- ¼ cup of butter.
- ¼ cup of white wine.
- ½ teaspoon of salt.
- ¼ teaspoon of pepper.
DIRECTIONS
- 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.
