Roasted Mushroom Asparagus Parmesan

Yum, yum, yum, yum, I had asparagus that I needed to cook immediately before it went bad. I'm now obsessed with this nutrient rich fern. Meals should be a slice of Elysium and asparagus, mushrooms, and peppers would bring Hades to the table.

1/2 lb. asparagus

6 button mushrooms

1 1/2 cups milk

1/3 cup grated parmesan cheese

4 cups cooked spaghetti
1/4 fresh red pepper
1 tsp. garlic
sweet basil
chives
parsley
pepper
salt
olive oil
flour
shredded mozzarella cheese

knife
fork
sieve
sauce pan

frying pan

glass stove pan

1. Preheat oven to to 450 F.

2. Remove woody stems, chop asparagus into 1'' sections, chop mushrooms and julienne peppers.
3. Mix into glass pan, toss with olive oil and cracked pepper, place in oven for about 30 mins.
4. Set water to boil and leave spaghetti to cook in sauce pan.
5. Blend garlic, basil, chives, and parsley and pour milk over it in frying pan.

6. Turn heat on low, slowly stir in all the parmesan, when warm blend in flour until thick.

7. Drain spaghetti, and plate vegetables, pour cheese.

And have a warmed over heart attack.