Ingredients
EVOO
1/2 c. parmesan cheese (#1 cone)
1 clove garlic (#1 cone)
Directions
Prepare the asparagus by holding the end of the spear with one hand and grasp just above the middle with the other. Gently bend until it snaps – the asparagus will naturally break at the right place. Discard the ends. Drizzle the asparagus with extra virgin olive oil (EVOO). In a sealable plastic bag combine parmesan cheese and garlic. Toss asparagus spears in cheese and garlic until coated, and grill until tender.
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