Braised Asparagus with Rosemary
adapted from Vegetable Harvest by Rosemary Wells
1 lb asparagus
1 Tbs olive oil
1 tsp coarse sea salt
several sprigs fresh rosemary
several bay leaves
- Rinse asparagus and trim ends.
- Toss asparagus, olive oil, salt and rosemary and place in a single layer in a large skillet. Add several tablespoons of water, cover, and cook over high heat until oil and water mixture begins to sizzle.
- Reduce heat to medium and braise, turning from time to time, until asparagus softens and begins to brown in spots, about 10 minutes.
- Remove from heat and serve immediately.