2 lb. fresh asparagus
3 tbsp. minced fresh parsley
2 tbsp. olive oil
2 tbsp. melted butter (no substitute)
salt and pepper to taste

Wash, drain and break off tough ends of asparagus spears. Arrange in 1 layer in baking pan if possible. (I use a jelly roll pan.)

Combine oil and butter and drizzle over asparagus. Sprinkle with parsley, salt and pepper. Cover with foil and bake at 400°F for 15 minutes, unless you must arrange asparagus in 2 layers, then increase time to 25 minutes.

6 servings.