Asparagus is actually one of those vegetables that I didn’t grow up liking. As much as my mom tried to smother it in cheese sauce, for some reason, I couldn’t figure out why people liked it so much. Now I’m throwing a little cheese on the asparagus I make and I can hardly keep from eating the whole batch!
12-15 stocks asparagus
1 tbsp. olive oil
dash of salt and pepper
3 tbsp. shredded Parmesan cheese
Prepare asparagus by trimming the bottom of each stock. Heat olive oil over medium heat in a pan. Add asparagus, sprinkle with salt and pepper. Sautee for 5-6 minutes or until tender but still crispy. Top with Parmesan cheese and serve immediately.