Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Pound asparagus
- 2 Large Sprigs Fresh rosemary
- ¼ Cup olive oil
- 1 Teaspoon salt
- 1 Teaspoon Freshly Ground black pepper
Directions
Trim asparagus by holding spears one at a time with one hand about halfway up the stalk bottoms up then grasp the bottom of the stalk with the other hand and bend until it breaks.
Wash spears and set aside.
Preheat oven to 500°F.
Snap rosemary sprigs in half then put in a microwaveable dish with oil and cook on half power for 1 minute
Put oil, rosemary and asparagus in a cast iron skillet.
Rub or brush asparagus thoroughly with oil and allow marinating 30 minutes at room temperature.
Put skillet in the oven and cook 10 minutes, shaking a few times to coat spears with oil and cook evenly
Drain oil and serve.
Category:Cathy's Recipes
Category:Side Dish Recipes
Category:Asparagus Recipes