Oh how lovely it was yesterday to leave the house, get into the car and actually go somewhere. Our strawberry day is always magical for us but today it took on even more sparkle. Our hope that life is slowly moving forward to some kind of normal. When paying for our luscious berries, I spied a big bunch of asparagus on a table…normally I would probably just leave it be if I happened to see some at our commissary, but the beautiful green just called to me and before you know it, it was in our car going home. I do love the vegetable…but it always seemed better suited for a real chef in a real restaurant, but what is life without an occasion culinary challenge? I’m happy to report that this recipe was a hit. Impress someone today!

The Usual Cast of Characters

• 1 bunch thin asparagus spears, trimmed
• 3 tablespoons olive oil
• 1 ½ tablespoons grated Parmesan cheese (optional)
• 1 clove garlic, minced (optional) or is it really optional?
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper

The steps to Glory

Step 1 Preheat an oven to 425 degrees F (220 degrees C).

Step 2 Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer

Step 3 Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Here’s a helpful hint!

To remove woody ends, grab the stalk of asparagus at either end and bend until it snaps. It will naturally snap where it starts to get tough.

And the strawberries were delicious as well!

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