I love asparagus. They're beautiful little stems of goodness. And right about now, they are coming into season which means... skinny, perfect stalks good enough to munch on raw (which I do) as I prepare it.
Here are two ways to enjoy the one recipe.
1 lb. bunch of fresh asparagus, trimmed*
1/4 c extra virgin olive oil
3 TBSp fresh garlic, minced
1/4 c parmesan grated
Place the asparagus in a plastic bag combined with the olive oil, garlic & parmesan- make sure the marinade coats all stalks- for an hour in the refrigerator.
Preheat oven to 400 degrees. Roast for 10 minutes, turning the asparagus stalks at 5.
Grilled perfect for summer
Heat up grill. Grill 10 minutes, turning the asparagus stalks at 5.
*Bend one asparagus stalk gently at the bottom & where it snaps, the piece gets discarded. Line the rest of the bunch up with this first stalk &, using your knife, cut the rest at the same break off point.