Patricia Wells' Asparagus Braised with Fresh Rosemary and Bay Leaves
Genius Recipes
- Serves
- 4
A vegan, 5-ingredient treatment for asparagus with a sneaky way of bringing out its sweeter side. All you have to do is ignore the season, and all conventional wisdom. Adapted slightly from Vegetable Harvest: Vegetables at the Center of the Plate (William Morrow Cookbooks, 2007).
Ingredients
- 16 plump spears (about 2 pounds) fresh white or green asparagus
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon coarse sea salt
- Several sprigs fresh rosemary
- Several bay leaves, preferably fresh
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Directions
- Step 1
Rinse the asparagus and trim the tough ends.
- Step 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.
- Step 3
Cook over high heat just until the oil and water mixture begins to sizzle.
- Step 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.