Made with garlic, rosemary, salt, and pepper, sauteed asparagus with rosemary and garlic is a dish that can be enjoyed on any occasion. To ensure success with this dish follow the recommended blanching and cooking times closely. Overcooking it will make the vegetable soggy. Serve this side dish with any of your favorite main courses. Mashed or baked potatoes make a welcomed addition to this dish, as well.
[btn color=”orange” target=””]Ingredients:[/btn]
- 1 bundle fresh asparagus
- 1 clove garlic
- Salt and Pepper
- 1/2 Dried Rosemary
- Olive oil
- Servings: 2
- Time: 30 minutes
- Level: Easy
- Cuisine: American
[btn color=”orange” target=””]Directions:[/btn]
- Using a medium sized pot, boil enough water to cover the asparagus. Once the water boils, turn off the heat.
- Blanch the asparagus by placing it in the pot and submerging it for 1 minute. Remove it and dip it into a bowl of cold water. Ice water can also be used. Set it aside.
- Using a dish towel or paper towel, dry the asparagus off. Add some olive oil in a medium sized preheated pan. Place the asparagus in and stir continuously for 1 or 2 minutes.
- Add the garlic, rosemary, salt and pepper. Cook and stir continuously for another minute or two. Remember not to overcook the asparagus; otherwise, it will become soggy. Turn off the heat and serve.
- Serve with your favorite main course. Enjoy!