Rosemary Asparagus. In a large skillet, combine the broth, rosemary, garlic and bay leaf. In a skillet, combine the broth, rosemary, garlic, bay leaf, salt, and pepper. Toss asparagus with remaining ingredients, coating well.

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Roast until fork tender, about ten minutes. Add minced garlic and you get a gorgeous, flavorful side dish. —Trisha Kruse, Eagle, Idaho Meanwhile, whisk together olive oil, lemon juice, lemon zest, rosemary and mustard until it becomes emulsified. Remove asparagus from oven and transfer to a serving platter. We can prepare Rosemary Asparagus using 7 active ingredients and also 4 actions. Here is exactly how we achieve.

Components of Rosemary Asparagus

Step by step. of thick asparagus.
Directions. of fresh rosemary; minced.
Guidelines. of garlic powder.
Detaile. of onion powder.
Instructions. of dried lemon peel seasoning.
Detaile. of large pinch kosher salt & black pepper.
Directions. of olive oil.

Spoon dressing over the asparagus then sprinkle with Parmesan cheese, kosher salt and pepper. Serve immediately while nice and warm. Prep asparagus shoots, and spread them along with the lemon slices and rosemary on a parchment-lined baking sheet. Toss all with olive oil, as well as salt and pepper.

To Make Rosemary Asparagus

Toss asparagus with enough oil to coat..
Lay flat on a sheet tray lined with parchment paper. Season..
Roast at 400° for approximately 15-20 minutes or until asparagus is tender..
Variations; Parmesan, romano, gruyere, parmigiano reggiano, lemon zest, white wine, feta, butter, green beans, basil, horseradish, coconut oil, canola oil, dijon, parsely, sage, white pepper, orange zest, shallots, thyme, sherry, mint, champagne vinegar, honey, scallions, red wine vinegar,.

Squeeze juice from remaining half of lemon. Asparagus is such a tasty vegetable that simplicity is the key to preparation. You can, of course, use asparagus in a variety of combined recipes, but to truly enjoy spring asparagus the very best strategy is to simply sauté asparagus spears and serve them largely unadorned except for a bit of butter. Also, instead of tossing the asparagus with the parmesan, I toss with all the other ingredients and lay in a single layer, then sprinkle the parmesan all over the top. Oh, and a hint: if you line the baking sheet with aluminum foil, there's hardly any.

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