Today is the last day of Spring. Asparagus is the perfect Spring vegetable. Asparagus or sparrow grass is a perennial flowering species. Asparagus spears are a low-carb vegetable containing approximately 4 grams of carbs per serving, and it is delicious.

1 pound fresh asparagus spears, trimmed, garlic oil, 1 tablespoon salted butter, 1/2 tablespoon extra virgin olive oil, 1/4 teaspoon ground black pepper, 1 teaspoon cajun seasoning salt, 2 garlic cloves, minced, 1 teaspoon fresh lemon juice, and 1 teaspoon shaved parmesan cheese.

The ends of asparagus can be tough and woody tasting. Remove that part before cooking. Bend the asparagus near the bottom, it will snap in the right place, and throw that part away.

Evenly coat the asparagus with garlic oil and set it aside. Get out a skillet, and add the butter heat over medium heat. When the butter melts, add the salt, pepper, and garlic, stir cook for about 1-2 minutes. Add the asparagus, turn the heat to high, put a top on the skillet toss the asparagus for about 10-12-minutes or when it is easily pierced with a fork. Add the lemon juice and toss.