Asparagus can be found year round, but the height of the season is March through June. There are numerous ways in which you can prepare this vegetable, but this is my favorite. When picking asparagus try to avoid the ones whose stalks are white. (This does not apply to white and purple asparagus.) Two other little facts. Asparagus is part of the Lily family and can be mircrowaved.

Pre Heat Oven 375

1 bunch of Asparagus
2-3 Tablespoons of Olive Oil
2 Tablespoons of grated Parmesan Cheese
Salt and Pepper

On a baking sheet place Asparagus and drizzle the olive oil evenly over stalks. Followed by sprinkling the Parmesan Cheese and salt and Pepper. Bake for about 10-12 minutes. Watch them while baking because you do not want them to over cook they should be tender not mushy.

This a great way to serve potatoes to a large group of people without needing a lot of prep time. Also using a zip lock bag to mix everything together is a simple clean way to make sure the potatoes are well coated. Also, clean up is as simple as throwing the bag out when done!
1 Pound of small Red potatoes (cut in half to be almost bite size, but in quarters if necessary)
1 Pound of Fingerling Potatoes (cut in half)
1/4 Olive Oil
1 Tablespoon Fresh Rosemary
About 3 Teaspoons of Salt
Pepper to taste.

PreHeat oven 375

Place washed and dried potatoes in zip lock bag with rest of ingredients and make sure well coated. Place on baking sheet and cook for about 40 minutes or until potatoes are tender and fork and easily go in and out of the potato.