Thursday, December 27, 2012

Asparagus with Parmesan

I used to hate asparagus.  I would never touch it willingly as a kid.  Even today, I don't like the canned version.  However, once I've had it fresh, this is now one of my favorite vegetables.  I usually buy the asparagus in the container found next to the salad in the grocery store.  Snap off the bottoms because they tend to be a little tough.

10 Oz. fresh asparagus
1 Tbsp. Butter
Parmesan Cheese, grated
Garlic Salt

Add asparagus to a small skillet.  Add about a 3 - 5 Tbsp. of water, butter and salt.  Cover with lid and bring to a low simmer until vegetables are just tender.  Stir and top with the cheese.