Guest guest Posted December 13, 2006 Report Share Posted December 13, 2006 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 the asparagus as directed in Preparation above. Wash the 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 the skillet in the oven and cook 10 minutes, shaking the skillet a few times to coat spears with oil and cook evenly. Serves 3 or 4. Check out the all-new Mail beta - Fire up a more powerful email and get things done faster. Quote Link to comment Share on other sites More sharing options...
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