Unfortunately, with Utah's climate it's nearly impossible to grow so, we have to ship it in from places like California if we want to enjoy it. Unfortunately, that does make it a little more expensive than other vegetables around here. That's okay, though. We just don't eat it as often. I try to buy asparagus only in the spring, it's normal growing season. I'm not sure that it makes a real difference in terms of quality, considering it has to be shipped by truck a few hundred miles anyway, but I like to pretend.
Rosemary is a wonderful addition to asparagus. This simple recipe makes a great side to almost any meal. In this case, we're going to be braising the asparagus in a simple stock, and add just a bit of butter at the end for flavor.
Equipment needed
vegetable peeler
kitchen knife
large skillet
measuring cups and spoons
Ingredients
1/2 cup chicken or vegetable stock
1 teaspoon of dried rosemary, crushed* (or 1 tablespoon, fresh)
2 garlic cloves, peeled and finely chopped
1/2 small onion, finely chopped
1 bay leaf
1 pound fresh asparagus, peeled and trimmed.
1 teaspoon dried parsley (or 1 tablespoon fresh, minced)
2 teaspoons butter (optional)
salt and pepper to taste
Directions
Heat a large skillet over medium heat. Add the stock, rosemary, onion, garlic, and bay leaf. Bring to a boil.
Add the asparagus and a dash of salt. Cover and reduce the heat, gently simmering for 3-4 minutes until the asparagus is tender-crisp and bright green. Add the butter and remove from the heat. Remove the bay leaf. Season with salt and pepper to taste and serve.
Makes 4 servings.
*I love the flavor or rosemary. I don't keep an herb garden (yet) and fresh rosemary is very expensive, so I buy dried. The trouble is, I hate the hard spears in my food. Crushing the rosemary with a rolling pin helps overcome this problem. I've also been known to create my own powdered rosemary by running the dried rosemary leaves through a spice grinder.
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