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Roasted Asparagus with Rosemary Oil

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Roasted Asparagus with Rosemary Oil

 

1 pound asparagus

2 large sprigs of fresh rosemary

1/4 cup olive oil

salt and pepper to taste

 

Trim asparagus by holding spears, one at a time, with one hand about halfway up

the stalk, bottoms up. Then grasp the bottom of the stalk with the other hand

and bend until it breaks. It will break where the bottom begins to toughen. Wash

spears and set aside.

Preheat oven to 500 degrees.

Snap rosemary sprigs in half. Put in a micowaveable dish with oil and cook on

half power for a minute.

Then put oil, rosemary and asparagus in a cast iron or other ovenproof skillet.

Rub or brush asparagus thoroughly with oil. Let marinate 30 minutes at room

temperature.

Put skillet in the oven and cook 10 minutes, shaking a few times to coat spears

with oil and cook evenly. Drain from oil and serve.

Serves 3 or 4.

 

 

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