1 1/2 lbs. fresh asparagus
2 cloves garlic, minced
1/2 tsp. pepper
1/2 c. (1/4 lb.) butter
1 tsp. salt
1/2 c. grated Romano cheese

Wash asparagus in cold water to remove sand. Snap off tough lower part of stalks. Cook in salted boiling water until barely tender. Drain and put into a greased casserole. Melt butter in a saucepan; add garlic, salt and pepper and simmer for a few minutes. Pour over asparagus and sprinkle with cheese. Bake at 375 for 10 minutes.