♦ Rinse and gently dry asparagus spears.
♦ Lay stalks, lengthwise, in a 13X9 inch cake pan.
♦ Drizzle, lengthwise, with olive oil.
♦ Sprinkle with garlic powder, salt and pepper.
♦ Gently shake pan back and forth, like you’re panning for gold! The
gentle roll back and forth will evenly coat the stalks with NO mess.
♦ Sprinkle generously with Parmesan.
♦ Bake at 375 degrees for 20 minutes.