ASPARAGUS IN WINE                      Servings:  2

1   lb.       asparagus                          salted water
2   T.        unsalted butter          2   T.    dry white wine
3   T.        shredded Parmesan                  salt and pepper

    Snap off and discard tough ends from asparagus, and wash.  In a
wide frying pan, bring 1/2 inch salted water to a boil.  Add asparagus,
cover, and cook over medium heat until tender-crisp when pierced (5-7
minutes).  Drain well and turn into a shallow 3-4 cup casserole.

	Melt butter in frying pan over high heat.  Add wine and cook,
uncovered, until reduced by half.  Pour sauce over asparagus, sprinkle
with salt, pepper and cheese.  Place under broiler (2-3 inches from heat)
until cheese melts, about 2 minutes.