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Friday, April 27, 2012

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







7 comments:

  1. I bought asparugas will try cooking

    ReplyDelete
  2. Lea how to keep ends chewsble it seems rough on my. Tanya linnik

    ReplyDelete
    Replies
    1. I forgot to write that Break off the ends by holding the base end and snapping it wherever it snaps. This way you won’t be chewing a fibrous end for 5 minutes. And it’s way easier than having to peal each one with a potato peeler.
      Thanks✿✿✿

      Delete
  3. Mmmmm.. Looks good! I was wondering on what tempature you bake them? Thanks:)

    ReplyDelete
    Replies
    1. I bake it on 350F:)
      Enjoy✿✿✿

      Delete

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