Ingredients
- 525 gr asparagus spears
- 120 ml water
- 30 gr finelly natural (shredded)
- 28 gr kraft touch of butter
- 28 gr dry bread crumbs
- 2 ml dry mustard
- 1 gr pepper
Serves: 4 Heat oven to 400 degrees. Bring half cup water to boil in 25 cm skillet; add asparagus. Cook 2 minutes; drain. (Asparagus will still be crisp). Place in a 10 x 15 cm baking dish. Mix remaining ingredients, sprinkle over asparagus. Bake 8 to 10 minutes or until cheese mixture is lightly browned.
