I was going to serve the asparagus with a new shrimp recipe.  It called for shrimp in the shell.  We had 2 bags of Shrimp in the freezer all shelled.  There is also a an apparent shortage of garlic as Jim has not found any 3 weeks in a row.  I have dried garlic flakes so I melted some butter and put the garlic in the skillet and sautéed the shrimp.  Surprisingly  it tasted like shrimp scampi.  The asparagus fixed this way was a perfect with the shrimp.

Ingredients:

1 bunch thin asparagus spears, trimmed

3 T EVOO

1 1/2 T grated (Grana Padano) Parmesan cheese

1 clove garlic, minced

1 t sa salt

1/2 t ground black paper

1 t traditional Balsamic reduction

Directions:

1. Preheat the oven to 425 degrees F.
2. Place the asparagus into a mixing bowl, and drizzle with the oil.  Toss to coat the spears, then sprinkle with cheese, garlic, salt and pepper.
3. Arrange the asparagus onto a baking sheet (lined with parchment paper) in a single layer.  Bake in the preheated oven until just tender, 8-12 minutes depending on thickness.
4. Drizzle with vinegar just before serving. (I did not do as I was out of the reduction.

They were delicious.  There is no way this feeds 4.  I would buy 2 bunches if serving 4.  

The other night I decided to make it again.  This time I remembered to take a photo.  We had it with baked potatoes and talipia.