One bunch of asparagus
fresh parmesan cheese
garlic, minced ( I didn't have any so I sprinkled it with garlic powder)
Place asparagus(after you snap the ends) on a plate and drizzle with just a bit of olive oil and move the weeds, uh, I mean asparagus, around to coat them. Then season with salt, pepper, parmesan cheese, and garlic and toss around again to coat evenly. Bake at 425 for around 15 minutes. I don't use one whole bunch of asparagus at one sitting, so my asparagus cooks quicker. You can just check it at half the time and stir it around and take one out to check and see if it slices easily with a knife. The parmesan cheese tends to cook fast and can burn if you don't toss them around while they cook. I also line my baking sheet with foil for easy clean up.
|This recipe is linked to Potluck Sunday over at the blog Mommy's Kitchen|