[recipe] Rosemary Asparagus

[Guest guest]

This is a lovely May Day recipe; great for any

day in Spring really. Asparagus is in plentiful

supply.

 

Rosemary Asparagus

 

1/2 cup chicken-style vegetarian broth

1 to 2 tsp minced fresh rosemary, crushed

1 garlic clove, halved

1 bay leaf

1 pound fresh asparagus, trimmed

1/3 cup chopped onion

1 Tbs minced fresh parsley

 

In a skillet, combine the broth, rosemary, garlic and

bay leaf. Add asparagus and onion. Bring to a boil.

Reduce heat; cover and simmer for 3 to 5 minutes

or until crisp-tender. Discard bay leaf.

Yield: 4 servings

 

~ PT ~