I like asparagus just plain, but when it gets into asparagus season I sometimes feel overwhelmed with it and tired of the same preparation. So I was happy to try something new – Asparagus with Breadcrumbs and Parmesan from Everyday Food, Apr issue. Nothing complicated here, just whiz up 4 slices of white bread. Mix with 2 tbsp olive oil and 1/4 cup Parmesan and salt and pepper. Lay 2 bunches of asparagus out on a 9×13 baking dish and cover with the mix. Bake at 425 for 20 minutes until the breading is brown. It comes out very crunchy and wonderful and is a nice accompaniment to the asparagus.