Asparagus has a long history going back as far as the first century. We have records of it growing in ancient Greece and Rome.
Egyptians over 2,000 years ago cultivated asparagus for medicinal reasons and legend has it that it was so revered they offered it up to gods in their rituals.
As with all vegetables the first asparagus was discovered in the wild. A wild asparagus has thin shoots thinner than a pencil and is much different than the asparagus that you find In your grocery counter.
Through selective breeding and growing techniques they developed a thicker stem with more edible flesh.
1 pound fresh asparagus, trimmed
1 tab. butter, melted
1/2 cups shredded Parmesan cheese
1/4 teaspoon pepper
Preheat oven to 350°. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain.
Arrange asparagus in a greased 13x9-in. baking dish. Drizzle with butter; sprinkle with Parmesan cheese and pepper. Bake, uncovered, for 10-15 minutes or until cheese is melted.