RCI-VG.004.1143.001
Roasted Asparagus with Rosemary Oil
This recipe comes from an Estate Sale and were obtained when The Family Collection from The Wetzel Estate in Plano, Texas was purchased in 1982.
Prep15 min
Cook45 min
Total60 min
Servings4
Difficultybeginner
Ingredients
- 1 Pound
- Sprigs Fresh rosemary2 Large
- ¼ Cup
- 1 Teaspoon
- 1 Teaspoon
Method
1
Preheat oven to 400°F. While the oven heats, rinse the asparagus under cold water and pat dry thoroughly with paper towels.
2
Trim the woody ends from the asparagus by cutting or snapping off approximately 2 inches from the bottom of each spear.
3
Combine the olive oil, fresh rosemary sprigs, salt, and freshly ground black pepper in a small bowl. Let the rosemary infuse for 1-2 minutes while gently stirring.
2 minutes
4
Spread the trimmed asparagus in a single layer on a baking sheet, arranging the spears parallel to each other.
5
Pour the rosemary oil mixture over the asparagus and toss gently with your hands or a spatula until all spears are evenly coated with oil and seasonings.
6
Roast in the preheated 400°F oven for 12-15 minutes, stirring the asparagus halfway through cooking, until the tips are lightly browned and the spears are tender.
14 minutes
7
Remove from the oven and transfer to a serving platter, discarding the rosemary sprigs. Serve immediately while hot.