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.