1 lb. asparagus
Salted water
2 tbsp. butter
2 tbsp. dry white wine
Salt and white pepper
3 tbsp. shredded Parmesan

Cut off and discard tough ends of asparagus. Wash.

In 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 to 7 minutes). Drain well and put in 3 to 4 cup casserole dish.

Melt butter in frying pan over high heat. Add wine and cook uncovered until reduced by half.

Pour butter-wine sauce over asparagus. Sprinkle with salt and pepper, then add cheese.

Place under broiler 2 to 3 inches from heat until cheese melts (2 minutes). Serve warm.