- Snap ends off 1lb asparagus.
- Mix ¼ cup lemon juice, 1/3 cup olive oil and 1 tbsp Andy’s Rub.
- Pour over asparagus and mix.
- Cook for 10 minutes in a 425° oven for al dente (longer if you like it softer).
- When asparagus is cooked to your liking, remove from oven, sprinkle with balsamic vinegar and top with Parmesan cheese.
