Monday, April 5, 2010

Braised Asparagus with Rosemary

Sometimes a recipe looks so simple that it's hardly a recipe at all.  It is easy to dismiss as a guide for the inexperienced or rushed cook.  But this asparagus dish deserves your attention despite its simplicity.   Pluck a few sprigs of rosemary from the garden, add some bay leaves, and asparagus is transformed into an amazing treat.  We ate ours on the side with a quick sandwich, but it would also make a wonderful addition to a salad or on top of a flatbread. 

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

  1. Rinse asparagus and trim ends.
  2. 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.
  3. Reduce heat to medium and braise, turning from time to time, until asparagus softens and begins to brown in spots, about 10 minutes.
  4. Remove from heat and serve immediately.


  1. Asparagus is one of my favorite vegetables, I love making it with just a little rosemary, salt and pepper :)

  2. Fresh asparagus is so beautiful that you don't need to dress it up with tons of stuff. So yes, this absolutely counts as a recipe - and a fine one at that!

  3. I don't think I've tried braised asparagus yet, sounds wonderful with rosemary!

  4. I love asparagus, just had some last night.

  5. I'm salivating over here, love the photo (and recipe)!

  6. Asparagus with rosemary eh? Yet another simple idea that my brain failed to come up with on its own. Thank you :)

  7. I am going to try this. It sounds so good.


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