Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
I know I share lots of sunrise pictures with you all but I thought this one was a little different from the others. I like the way it looks like a flame shooting up. That is not a trick of the camera. It actually looked like that. Our God is amazing!
I am making some more yogurt this morning. Today, I am trying the stawberry flavoring instead of vanilla. I’ll try to remember to let you all know how it turns out. We are still cold with flurries but I think it is supposed to be warmer by the weekend.
Supper tonight is crispy fried fish, oven roasted asparagus and rice. I guess it will really be lupper instead of supper. We plan on going to C-burg after we eat. Sally’s Beauty Supply has conditioner on sale in the gallon container. We want to pick up one of those and a few other things.