Tuesday, March 3, 2009
Asparagus is probably one of my favorite vegetables and I was really excited when my husband picked some up the other night. Yet again, I came across this recipe in my new cookbook--you can expect to see quite a few more to come, as I marked COUNTLESS recipes as I was flipping through it! I served the asparagus with my Teriyaki Chicken and it paired quite well with it. This is a very quick/easy recipe!
1/2 cup chicken or vegetable broth
1 to 2 tablespoons minced fresh rosemary or 1 to 2 teaspoons dried rosemary, crushed
1 garlic clove, halved
1 bay leaf
1 pound fresh asparagus, trimmed
1/3 cup chopped onion
1 tablespoon minced fresh parsley
In a large skillet, combine the broth, rosemary, garlic and bay leaf. Add asparagus and onion. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until asparagus is crisp-tender. Discard bay leaf. Garnish with parsley.
Source: The Taste of Home Cookbook (New Revised Edition)