Patricia Wells' Asparagus Braised With Fresh Rosemary And Bay Leaves

1. 1

   Rinse the asparagus and trim the tough ends.

2. 2

   In a skillet large enough to hold the asparagus in a single layer, combine the oil, asparagus, salt, rosemary, and bay leaves. Sprinkle with several tablespoons of cold water, enough to cover the asparagus by about one-third. Cover.

3. 3

   Cook over high heat just until the oil and water mixture begins to sizzle.

4. 4

   Reduce the heat to medium and braise the asparagus, turning from time to time (leave the lid off or ajar -- by the time the asparagus is tender, the liquid should have cooked off), just until the vegetable begins to brown in spots, 8 to 10 minutes (depending on the thickness of the asparagus). Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.