Roasted Asparagus with Rosemary Oil

Recipe by Dancer
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 27mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • It will break where the bottom begins to toughen.
  • Wash 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 skillet in the oven and cook 10 minutes, shaking a few times to coat spears with oil and cook evenly.
  • Drain from oil and serve.
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