Now that spring is here (at least according to the calendar, because the weather seems to disagree), fresh asparagus is starting to appear at the farmer’s markets and produce sections. Asparagus is one of my favorites, so I look forward to this time of year when I can prepare it farm fresh and tender. And since we were having Parmesan breading on our pork chops the other night, I figured it was a good time to shred up a little extra Parmesan as a simple topping after blanching spears of this wonderful veggie.
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