1 lb. Fresh Asparagus
¼ cup Parmesan Cheese, grated
2 – 3 tablespoons butter, melted
2 teaspoons salt
Pepper, to taste

Trim the asparagus well, cut them to uniform length and tie them into a bundle.

Stand the bundle in a pot large enough to cover, stem sides down.

Add water, with the salt, half-way up the sides. Cover and cook until just tender.

Remove the asparagus and spread single-layer on a baking sheet. Drizzle with the melted butter and top with the Parmesan.

Bake 2-3 minutes at 400°F. Finish with pepper to taste.

Submitted by: Jack Stierer