Herbed Asparagus

Note from Cheri: This recipe comes to us courtesy of Brenda Hyde, editor of SeedsOfKnowledge.com, a fabulous website dedicated to making life more memorable (a cause near and dear to my heart). This recipe is part of an article Brenda did about growing and cooking with rosemary. Click here for the full article and more recipes.

2 pounds asparagus 4 tablespoons butter or margarine 1 tablespoon minced fresh parsley 1 tablespoon chopped chives 1 teaspoon fresh rosemary 1 teaspoon black pepper 1/2 cup Parmesan cheese

Serves 6-8 Cover the asparagus with water in a large pot and bring to a boil. Cook until just tender-about 5 minutes or so. Drain well. Combine the butter, herbs and pepper to blend. Melt the butter mixture in a large skillet and add the cooked asparagus, toss and heat through. Transfer to a platter and sprinkle with Parmesan.