Herb-Braised Asparagus
Rosemary and bay might seem unusual for asparagus but trust me and try it!
1 1/2-2 lbs asparagus (I prefer nice plump stalks to skinny ones here, as in most asparagus preparations in fact), washed and tough ends snapped off
2 bay leaves (fresh if you have a bay tree nearby)
2 sprigs fresh rosemary
Sea salt
1 tablespoon olive oil
Splash of water (1-2 tablespoons)
In a large skillet toss the asparagus with the herbs, salt and oil. Add a little water and cook, covered, over high heat for a couple of minutes until the pot is nicely sizzling. Turn down to medium or medium-high and continue cooking for another 6-7 minutes until the asparagus is tender and browning in spots.
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