Asparagus with Parmesan Cheese

When you prepare your asparagus for cooking, there are 2 schools. Either you cut the ends off and/or peel them, or you snap off the ends. I like to snap the ends off. Hold each stalk about half way down its length and at the thick end. Now bend it until it snaps. Discard the little stub, or use it for flavor in a soup or casserole. Set the asparagus spears aside.

Melt butter in a large skillet over medium-high heat. Add asparagus and cook for about 5 minutes, turning asparagus to ensure even cooking. The asparagus will turn more vibrant green. Add the cream, and cook it down to about half. Add the half of the Parmesan, and stir until the cheese is melted. Plate the asparagus and sprinkle with the rest of the Parmesan. Serve immediately. Enjoy!