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  • 4servings
  • 22minutes
  • 201calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, D, E
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 lbs fresh asparagus

  2. 1/4 cup water

  3. 1/2 cup grated parmesan cheese

  4. 1/4 cup melted butter

  5. salt and pepper

Instructions Jump to Ingredients ↑

  1. Snap off the tough ends of the asparagus and discard. Wash the asparagus thoroughly.

  2. Put the tips of the asparagus together evenly and, with a sharp knife, cut off any parts extending beyond about 6 inches.

  3. Cut these trimmings into 1-inch pieces. Place them in a covered casserole with the water.

  4. Cook in the microwave oven for 2 to 3 minutes, depending upon their toughness. Add the remaining asparagus, putting the butt end toward the outer edges of the baking dish. Cover and cook until barely tender. (This should take about 6 to 8 minutes.).

  5. Remove asparagus to a serving dish, putting the cut pieces in the bottom of the dish and placing the spears attractively on top.

  6. Melt the butter in a small container in the microwave oven. Pour evenly over the asparagus. Sprinkle on the parmesan cheese, salt and pepper. Return to the microwave oven to reheat for 30 seconds. Serve.

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