Whining, Wine-ing & Winning

• Wash and trim the woody bottoms off (about 1–2 inches)
• Toss with olive oil, salt, pepper, garlic powder
• Since they’re fat ass-paragus, roast at 400°F for 18–22 minutes
• Flip/shake halfway through
• Finish with parmesan if you want “I have my shit together” energy

You want them tender with some char spots, not floppy sad asparagus. The more girth the better. Finish with a squeeze of lemon.

I paired this with my Chicken Bacon Ranch Tortellini for dinner tonight. There is also a Caesar Dressing recipe linked to that recipe.