Asparagus with Irish Butter & Parmesan 

This is the time of year we eat fresh asparagus any chance we get. I was digging up something in my blog archives and found this simple gem. Divine simplicity.

This is the time to use really thick asparagus. With a vegetable peeler, shave/peel about two-thirds of the skin off the stem. This will leave them a little naked looking, but that is what you are going for. Roast in a 400 degree oven on a sheet pan after liberally rubbing each stalk with extra virgin olive oil. Lightly sprinkle over salt to the evoo bathed asparagus. Watch ever so diligently in the oven as not to over-cook, shacking the pan several times to move things around. Take out of oven. Place now cooked asparagus on a plate, add a dollop of Irish butter, and then shower with shaved Parmesan.