Take advantage of your seasonal asparagus. This dish is easy to make and low carb and keto-friendly. Use a cast iron skillet or perhaps a baking dish handed down from your grandmother. It should be large enough for the asparagus trimmed of the woody stem to lay flat.
Course: Side Dish
1poundasparagus spearswoody ends removed
1 1/4cupmozzarella cheeseshredded
Preheat oven to 425°F (220°C). Lightly grease your baking dish.
Arrange asparagus on baking sheet. Set aside.
In a small bowl mix together the olive oil, garlic, salt and pepper. Drizzle the oil mixture over the asparagus and toss to evenly coat.
Bake for 10-15 minutes until vibrant and just beginning to get tender.
Remove from oven and top with the mozzarella cheese. Return to oven and broil until the cheese melts and becomes golden (about 4-5 minutes).