That’s “Lucy” for asparagus.  While visiting the Roba family in Pennsylvania recently, I had the most amazing asparagus!  Cooked to order (twice) by Sue Roba in her cozy farmhouse kitchen.  Wow!  Was it ever good — and I deplored hot asparagus, until that moment of revelation in her kitchen.

Here’s what you do:
Cut fresh asparagus spears into (large) bite-sized pieces and dump them into a bowl.  Shoot in a quick dollop of olive oil and stir them all around.  Then dust liberally with freshly ground pepper, onion powder and garlic.  Spread onto a cookie sheet and bake 5 minutes at 500-degrees.  YUM!