Parmesan Asparagus

I love asparagus and all winter it has been upwards of $4.00 / # which makes me sad so I have been doing without. When I saw it on sale at the grocery store I jumped at the chance for it. I often have it mixed into pasta and a sauce but this time I wanted it nice and simple so I had a great meal of Rice, Jerk Chicken and Parmesan Asparagus. Sometimes the simple meals are the best meals and this was definitely one of those days.



Parmesan Asparagus: Serves 2-3

1lbs Fresh Asparagus - Ends Trimmed
1tsp Olive Oil
Salt / Pepper
2TB Shredded or Shaved Parmesan Cheese

Rinse and trim your asparagus, I usually take off about 2" from the bottom of the stalk which tends to be really fibrous and not appetizing. Toss the asparagus with the oil, salt and pepper and place in either a large saute pan or on a baking sheet. I prefer to saute my asparagus but you can roast it for 10-15 minutes (depends on the thickness - you don't want it to get soggy!). I placed mine in a saute pan over medium to medium high heat in a single layer and cooked for about 10 minutes until the asparagus was a vibrant green, still had a crunch to it but was fully cooked through. Then as soon as I removed it from the heat I sprinkled the Parmesan Cheese over it. A little goes a long way and adds just one more layer of taste to this side dish. Serve & Enjoy!

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WW: 1 Points Plus / serving @ 2 or 3 servings