Do you like asparagus? I do. I like fresh asparagus. There is something about canned asparagus that drains the flavor from it. Frozen is better than canned, but not as good as fresh. Isn't it that way with most vegetables?

In the early 1960s, asparagus grew along the roadside where we lived. We weren't the only ones collecting wild asparagus in the springtime. It was a race to see who cut the nicest asparagus spears. The first ones up were the fattest. They declined in size as springtime wore on and the surrounding grass grew taller. We would cruise the roads, searching for asparagus beds. The dead stalks from last year gave away their locations. I would yell "stop" whenever a likely spot came into view; jump out, cut the spears, and it was on to the next spot. Now I check the produce department at Food City. If the spears are thin and scrawny, I pass. But if they resemble those of yesteryear, we would be eating asparagus for supper.

There are only a few ways to fix asparagus, at least, ways that I like. I am always on the lookout for a new recipe. The one I have selected is not an old one. I couldn't have made it back then. We didn't cook with cheese like we do now. I had never heard of Parmesan cheese. A block of Parmesan would have been tossed in the trash. As we all know, Parmesan cheese has to be grated to be flavorful and useful. Here is my recipe for Cheesy Asparagus.

CHEESY ASPARAGUS
1 bunch fresh asparagus
1/2 cup grated Parmesan cheese
1/2 cup olive oil

Clean asparagus spears, cutting off tough ends and washing carefully. Lay spears side by side on rimmed baking sheet. Drizzle olive oil over spears. Sprinkle with Parmesan cheese. Bake at 350 F. until tender. Watch carefully. Don't let them burn.