| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Swiss | Vegetables, Cheese/eggs | 6 | Servings |
INGREDIENTS
| 1/2 | c | Water |
| 1 1/2 | lb | Asparagus spears, trimmed |
| 2 | oz | Finelly Shredded Natural Swiss Cheese |
| 1/4 | c | Dry bread crumbs |
| 2 | tb | Kraft Touch of Butter Spread, melted |
| 1/2 | ts | Dry mustard |
| 1/8 | ts | Pepper |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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