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

Ingredients

1       lb             asparagus
1      Tbs           olive oil
1      tsp            coarse sea salt
                        several sprigs fresh rosemary
                        several bay leaves

Procedure

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.