Saturday, March 1, 2014

Asparagus with Garlic Butter

1 Bunch Asparagus
3-4 cloves Garlic


1 small cube Colby Jack cheese
Salt 

Break off the ends by holding the base end and snapping it wherever it snaps. This way you won’t be chewy. And it’s  much easier than having to peal each one with a potato peeler.
Bake for 10 min







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