Ingredients
- 1 1/2 lb asparagus spears
- 1/2 c water
- 2 oz finelly natural (shredded)
- 2 tb kraft touch of butter
- 1/4 c dry bread crumbs
- 1/2 ts dry mustard
- 1/8 ts pepper
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.
