| 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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