We’re in the peak of asparagus season and I can not get enough! I’ve been big-batch roasting, steaming, and eating them raw with salads and stir-fry (so yum!). Today I want to share one of my favorite recipes for Braised Asparagus with Rosemary. This simple, simple 1-pan vegan recipe comes together in under 10 minutes, producing the most perfect, savory, tender and herbaceous spears. I serve mine on salads, over brown rice with a side of ripe avocado, and snack on them solo in a french-fry like fashion!
Side note: asparagus are an amazing source of fiber, folate, vitamins A, C, E and K. They’re packed with antioxidants and are a known detoxifier helping break down carcinogens and other harmful compounds, thus helping reduce our risk of developing cancer.
Braised Asparagus with Rosemary [serves 4, side dish]
Adapted from Food52.com
½ tablespoon extra virgin olive oil
1 pound thin asparagus, tough ends trimmed
2 sprigs fresh rosemary, stems removed
1 bay leaf (fresh or dry)
½ teaspoon sea salt
¼ teaspoon black pepper
¼ cup cold water
In a large skillet, heat olive oil over medium-high heat until just shinning.
Add asparagus, rosemary, and bay leaf, season with salt and pepper, then toss to combine. Add cold water.
Continue to braise the asparagus, turning regularly, until water has evaporated and asparagus are tender with brown spotting, 8-10 minutes. Enjoy!
Nutritional Information [per serving = ¼ recipe]
40 Calories, 5g Carbohydrates, 2g Fat, 2.5g Protein, 2.5g Fiber, 2.1g Sugar