Roasted Asparagus with Rosemary Oil

1. 1

   Trim asparagus by holding spears, one at a time, with one hand about halfway up the stalk, bottoms up.

2. 2

   Then grasp the bottom of the stalk with the other hand and bend until it breaks.

3. 3

   It will break where the bottom begins to toughen.

4. 4

   Wash spears and set aside.

5. 5

   Preheat oven to 500 degrees.

6. 6

   Snap rosemary sprigs in half.

7. 7

   Put in a micowaveable dish with oil and cook on half power for a minute.

8. 8

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

9. 9

   Rub or brush asparagus thoroughly with oil.

10. 10

    Let marinate 30 minutes at room temperature.

11. 11

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

12. 12

    Drain from oil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.