- 10 fresh asparagus spears, trimmed
- 2 teaspoons olive oil
- 1/8 teaspoon garlic salt
- Dash cayenne pepper
- 2 to 3 teaspoons grated Parmesan cheese
- Place the asparagus in a shallow baking dish. Drizzle with oil; sprinkle with garlic salt, cayenne and Parmesan cheese. Bake, uncovered, at 425° for 8-10 minutes or until asparagus is crisp-tender. Yield: 2 servings.
Originally published as Parmesan Asparagus in Reminisce Extra December 2005, p 53
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