Rice with Asparagus

Rice with Asparagus

(5 to 6 servings)

2-1/2 lbs asparagus
1/2 cup dry white wine
1 cup rice
Salt and freshly ground pepper to taste
1/2 cup EACH grated Parmesan and Gruyere cheese, MIXED
6 tbsp butter

Cook asparagus until tender in boiling salted water. Drain but reserve 1 cup of liquid in which vegetable was cooked.

Cook rice in the wine and reserved water seasoned with salt and pepper.

Layer cooked rice with the asparagus in a shallow buttered dish, saving the best-looking spears to arrange on top.

Sprinkle with cheeses, dot with butter and broil until the cheese has melted and the top is brown.