This is our all-time favorite way to prepare asparagus. It is so much tastier (and healthier) than steamed asparagus with Hollandaise sauce. In this case, the asparagus is broiled, so it’s cooked just enough to be tender-crisp and oh, so tasty!
Ingredients: (*Sorry we can’t be exact here; it depends on how much asparagus we are preparing and how we are feeling at the moment. ☺)
- 2-3 pounds fresh asparagus
- Minced garlic (to taste; we use lots!)
- Parmesan cheese, grated (approximately 1 cup, but do it to your taste)
- Olive oil (enough to cover the asparagus)
- Salt and pepper to taste
- Wash the asparagus well and drain it well.
- Bend the asparagus and break off the ends where it breaks easily. By doing this, you don’t have to cut the ends off, and you will end up with the most tender part of the spear. Each spear will be different lengths, but you will be able to eat the whole spear that is prepared this way.
- Place the asparagus in a large bowl. Pour olive oil over the asparagus and shake it around so the spears are all lightly covered.
- Take a small bowl and pour in the Parmesan cheese, salt and pepper (to taste), and the minced garlic and stir together.
- Pour the Parmesan cheese mixture over the asparagus in the large bowl until all of the spears are covered.
- Place the asparagus on a large cookie sheet covered with aluminum foil and arrange the spears in rows.
- Broil for 5-10 minutes until the asparagus remains bright green, but is still a little crispy, not soggy.
Enjoy this delicious spring-time dish. We love to enjoy it all year long if we can find fresh asparagus!