** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Lay spears in shallow pan and cover with
salted boiling water to cover.
Bring to a boil and simmer for 8 mins.
3. Drain
and turn into buttered ramekins (4).
4. Melt butter and stir in wine.
Pour
over asparagus.
Sprinkle with salt and pepper and cheese.
5. Bake at 425 F for
15 mins.
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Dietary Notes:
This recipe is high in Vitamin A with 27% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Asparagus, Sulfites, Alcohol allergies.