If you can resist dunking your bread in the rosemary oil, you’ll have a delicious, low-fat vegetable dish. But it won’t be easy!
- 2 large sprigs of fresh rosemary
- 1/4 cup olive oil
- 1 pound asparagus, washed and trimmed
- Salt and pepper to taste
1)Snap the rosemary sprigs in half and put them flat in a microwaveable dish with the oil. Microwave on half power for a minute. Then put oil, rosemary, asparagus salt and pepper in a cast iron or other ovenproof skillet. Rub or brush asparagus thoroughly with oil. Let marinate 30 minutes at room temperature.
2)Preheat the oven to 500 degrees.
3)Put the skillet in the oven and cook 10 minutes, shaking a few times to coat spears with oil and cook evenly. Drain from oil and serve. Serves 3 or 4.