Asparagus – my favorite green veggie, although available year round, freshest from the farm market during spring and summer. Low in fat and calories eaten alone, but in this recipe – thanks to fats from Parmesan and oil – full of absorbable fiber, folate and vitamins A, C and K.

Do you know you shouldn’t cut the asparagus?

To make sure you eat the fresh and crispy part from the stem and eliminate the woody part - break them off by bending until they snap in two. This natural snap-off point is where the unpalatable toughness ends, and the tender asparagus begins.

This is a very simple recipe everyone can get done – let me know if you try.

SERVES: 2

PREP TIME: 15 min

INGREDIENTS:

1. 250g (1/2 lb) asparagus
2. pinch of salt (for water)
3. 2 tbsp oil
4. 6 tbsp grated Parmesan cheese
5. 4 garlic cloves (optional), halves

RECIPE:

1. Break the woody stem off by bending until they snap
2. Place in a pan, cover with water + pinch of salt and bring to boil
3. Drain and set aside
4. In the same pan, place garlic and heat up
5. Add asparagus, sprinkle with Parmesan cheese and cover. Simmer on low heat for 10 min (until Parmesan melts) and serve

PAIR WITH: potatoes, fish, meat, pasta, rice or eat alone