Asparagus Braised With Rosemary And Bay Leaves

  1. Thumbs up Asparagus Braised With Rosemary And Bay Leaves


    2 pounds fresh green or white asparagus, bottoms trimmed, peeled if tough

    1 tablespoon extra-virgin olive oil

    1 teaspoon coarse sea salt

    3 sprigs fresh rosemary

    3 bay leaves, preferably fresh

    In a skillet large enough to hold the asparagus in a single layer, combine the asparagus, oil, salt, rosemary, and bay leaves. Sprinkle with 3 tablespoons of cold water. Cover and cook over high heat just until the oil and water mixture begins to sizzle.

    Reduce heat to medium and braise the asparagus, covered, turning from time to time, until the asparagus begins to brown in spots, about 8 to 10 minutes. Cooking time will vary based on the thickness of the asparagus. Serve immediately.

    Makes 4 servings.

    Nutrition information per serving: 68 calories, 4 grams total fat, 3 grams protein, 8 grams carbohydrate, 5 grams fiber, 594 milligrams sodium

    (Recipe from Patricia Wells’ “Vegetable Harvest," Morrow Cookbooks, 2007, $34.95)

  2. Thanks for that one. I love asparagus, especially outside on the grill.

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