Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, roasted rosemary asparagus. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Drizzle asparagus with remaining oil; add to the pan. Arrange the asparagus on other end of the baking sheet. Push the vegetables to either end of the pan, leaving space in the center.
Roasted Rosemary Asparagus is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Roasted Rosemary Asparagus is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have roasted rosemary asparagus using 6 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Rosemary Asparagus:
- Prepare 20 asparagus
- Prepare 2 Tbsp Olive Oil
- Take 1 Tbsp French Rosemary, chopped
- Make ready 4 cups water
- Get to taste, salt
- Get to taste, pepper
Add the coated asparagus to the pan with the potatoes and sprinkle both with garlic, almonds, salt & pepper. Roasted Asparagus with Rosemary Oil This is a recipe from my mother-in-law, who was a great cook, despite the fact that she would say she hated to cook. It combines fresh rosemary, good olive oil, and fresh asparagus, roasted in a hot oven. There are many ways - roast, grill, steam or bake - here's how I do it in one skillet.
Instructions to make Roasted Rosemary Asparagus:
- Preheat oven to 450*F
- Place water in saucepan and bring to a boil
- Once at a boil, blanch asparagus
- Strain vegetables and place on a baking sheet
- Pour olive oil, rosemary, salt and pepper over asparagus and toss
- Bake 25-30 minutes or until done
Heat an ovenproof skillet over medium-high, and melt the butter. Add the rosemary, asparagus and salt/pepper. Drizzle asparagus with remaining oil; add to the pan. 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.
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