Asparagus Braised with Fresh Rosemary and Bay Leaves

By

Published February 18, 2010

| HarperCollins

 

 

 

 

 

 

 

 

 

 

 

 

 

Serves 4

 

Equipment: 

  • A large skillet with a lid

 

Ingredients:

  • 16 plump spears (about 2 pounds) fresh white or green asparagus
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon coarse sea salt
  • Several sprigs fresh rosemary
  • Several bay leaves, preferably fresh

 

 Steps:

  1. Rinse the asparagus and trim the tough ends.
  2. In a skillet large enough to hold the asparagus in a single layer, combine the oil, asparagus, salt, rosemary, and bay leaves. Sprinkle with several tablespoons of cold water. Cover.
  3. Cook over high heat just until the oil and water mixture begins to sizzle.
  4.  Reduce the heat to medium and braise the asparagus, turning from time to time, just until the vegetable begins to brown in spots, 8 to 10 minutes (depending on the thickness of the asparagus). Serve immediately.

From "Vegetable Harvest"

 

 

URL

http://www.foxnews.com/leisure/2010/02/18/asparagus-braised-fresh-rosemary-bay-leaves