2	Lbs.	Asparagus, washed and tough ends cut off
		Boiling salted water
1/4	Cup	Butter or margarine, melted
1/4	Cup	White wine
1/2	Tsp.	Salt
1/4	Tsp.	Pepper
1/3	Cup	Parmesan cheese, grated

Lay asparagus spears in a large shallow pan; pour over them enough boiling salted water to cover. Cook over high heat until water resumes boiling, reduce heat and simmer until tender-crisp (about 8 minutes). Drain well and turn into a buttered 1 quart casserole dish. Stir wine into melted butter. Pour butter-wine sauce over asparagus. Sprinkle with salt, pepper and cheese. Bake, uncovered, in hot over (425degrees) for fifteen minutes.

SERVINGS:4-6