Roasted Asparagus With Rosemary Oil |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Tried and true. Yummy Ingredients:
1 pound asparagus |
2 large sprigs fresh rosemary |
1/4 cup olive oil |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
Directions:
1. 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.
2. Wash spears and set aside.
3. Preheat oven to 500.
4. Snap rosemary sprigs in half then put in a micowaveable dish with oil and cook on half power for 1 minute.
5. Put oil, rosemary and asparagus in a cast iron skillet.
6. Rub or brush asparagus thoroughly with oil and allow marinating 30 minutes at room temperature.
7. Put skillet in the oven and cook 10 minutes shaking a few times to coat spears with oil.
8. Cook evenly then drain oil and serve.
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