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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 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
Ingredients:
1/2 Cup(s) Instant chicken boullion
1 1/2 Pound(s) Asparagus spears, trimmed
2 Ounce(s) Finelly Shredded Natural Swiss Cheese
1/4 Cup(s) Dry bread crumbs
2 Tablespoon(s) Kraft Touch of Butter Spread, melted
1/2 Teaspoon(s) Asparagus
1/8 Teaspoon(s) Pepper |
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