Ingredients
3 tablespoons Bertolli� Classico™ Olive Oil
1 bunch fresh asparagus
1 tablespoon minced garlic
3 tablespoons Parmesan cheese
Salt and pepper to taste
Directions
Rinse asparagus spears and pat dry. Remove rough ends with a sharp knife if necessary.
Heat Bertolli� Classico™ olive oil in a skillet over medium-high heat. Add the garlic and asparagus spears; cook for 10 minutes, stirring occasionally, or until asparagus is tender.
Sprinkle with Parmesan and salt and pepper to taste before serving.
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