Temperature variations between night and day tend to be fairly limited during summer with a difference that can reach 19 degrees Fahrenheit, and fairly limited during winter with an average difference of 13 degrees Fahrenheit. The annual average precipitation at Smokey Point is 47.24 Inches. Winter months tend to be wetter than summer months. The wettest month of the year is November with an average rainfall of 6.29 Inches.
1 Roasting: Preheat oven to 450 degrees. 2  Lay asparagus on a baking sheet. 3  Drizzle with a tablespoon of olive oil. 4  Roast for 8-10 minutes. 5  Stir Frying: Cut spears diagonally into 1 1/2 inch to 2-inch pieces, and stir fry with a teaspoon of sesame or olive oil for 3 minutes. Stir Frying: Cut spears diagonally into 1 1/2 inch to 2-inch pieces, and stir fry with a teaspoon of sesame or olive oil for 3 minutes. 2  Roasting: Place asparagus on a baking sheet coated with nonstick cooking spray and roast in a preheated 450 degree oven for about 10-15 minutes, depending on thickness of the spears.
Cook asparagus in a skillet with a small amount of water over medium heat until crisp and tender, about 6 to 8 minutes; drain and sprinkle with lemon juice. Flatten bread slices with a rolling pin. Stir cream cheese, crumbled bacon, and chives together in a small bowl until evenly mixed. Spread 1 tablespoon of the cream cheese mixture onto each slice of bread and top with an asparagus spear. Roll the bread tightly around the asparagus; arrange onto prepared baking sheet with seam side down. Brush the tops of the rolls with melted butter and sprinkle with Parmesan cheese.