Instructions: Wash asparagus and snap off ends. Lay spears in shallow pan and cover with salted boling water to cover. Bring to a boil and simmer for 8 mins. Drain and turn into buttered ramekins (4). Melt butter and stir in wine. Pour over asparagus. Sprinkle with salt and pepper and cheese. Bake at 425 for 15 mins.

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