Smitten Kitchen for the basics. Like so many things there are a million different ways of doing this! We had a lovely jar of homemade pizza sauce from our neighbors Mike and Naomi, so that went down first. Then a light layer of mozzarella cheese. I had shaved the asparagus spears with our usual veggie peeler, than tossed them in olive oil, cracked black pepper, sea salt and a little bit of chili pepper. I know, we were doing so well on this being a local dish but the cheese wasn't local, either. Anyway, arranged the shaved asparagus, an asparagus head per piece and into the oven for fifteen minutes. Even shaved, the asparagus flavor was excellent! A great, fast meal! I can hardly wait for next year, when we should have a little homemade goat cheese to use! And Smitten Kitchen has a waaaaaaay better picture than mine - check it out!