When I cook asparagus, I cut off a generous 2-3 inches at the bottom. Only the prime portion makes it to my plate! If I am making asparagus for myself, I spray it with "I Can't Believe It's Not Butter" spray, sprinkle on a tad of salt, pepper, and garlic, and broil on high for 3-4 minutes.
But not tonight. No. Tonight's asparagus will be shared with the husband, which means it will be delightfully prepared. Mmmm.. First I brush the asparagus with extra light-tasting olive oil. Next I sprinkle on Kosher salt and coarse ground black pepper. Then, I sprinkle on real grated parmesan cheese. This delicacy goes under the broiler about 4 minutes, until the cheese turns golden, and then it is ready to eat. For proportions--I use about 25-30 stalks of asparagus, 1 tbsp olive oil, and 2 tbsp parmesan cheese. Salt and pepper I just sprinkle on. Yum-O.
