Always looking for ways to entice my husband to eat more things green even I was not looking forward to plain steamed asparagus again. Sure, everything is better with butter, sea salt and pepper but sometimes you need more. Time to spark the culinary creativity. . .
1 bunch organic asparagus
1-2 cloves garlic, finely diced
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 1/2 tablespoons freshly grated Parmesan cheese
sea salt & freshly ground black pepper to taste
2 hard boiled eggs, diced
Cut off the tough ends of the asparagus – about the bottom 1/3. Spread them out in a single layer on a baking sheet, drizzle with the olive oil and lemon juice and toss to coat the spears. Sprinkle with the garlic, Parmesan cheese, salt and pepper.
Bake at 425 for 15 – 20 minutes or until tender. Transfer to platter and top with chopped eggs.