Grilling season was upon us and I couldn’t have been more excited. The days were getting longer, the temperatures were getting warmer, and the food was getting tastier. We had just re-landscaped our entire backyard into the oasis that we had been dreaming of for years complete with our own outdoor kitchen. I just knew that I was going to spend the whole summer out there. My husband was a master on the grill, so I had him install an oven outside so that I could do up the side dishes and other foods that couldn’t be done on the grill.
We weren’t going inside unless we absolutely had to. I found this recipe on Just A Pinch for cheesy baked asparagus and knew it was going to be a perfect compliment to many, many dinners to come.
The first time I made it, there wasn’t a drop left to speak of. It was simply amazing and my husband and I ate the entire portion ourselves!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Provolone cheese can be used in place of the mozzarella or no cheese at all!