Recipe: Asparagus Braised with Fresh Rosemary and Bay Leaves

ASPARAGUS BRAISED WITH FRESH ROSEMARY AND BAY LEAVES

"If you want to bring out the best in asparagus, braise it. All of its mineral-rich, woodsy flavors come forth, rewarding you with rich, haunting pleasures. I actually created this dish in Paris one Sunday in the spring. I had just returned from the weekend market, braised the fresh asparagus in a large cast-iron casserole showered with plenty of fresh, home-grown rosemary and bay leaves. They don't need any more embellishment - trust me!"

16 plump spears (about 2 pounds) fresh white or green asparagus
1 tablespoon extra-virgin olive oil
1 teaspoon coarse sea salt
Several sprigs fresh rosemary
Several bay leaves, preferably fresh

Rinse asparagus. Trim tough ends.

In skillet large enough to hold asparagus in single layer, combine asparagus, oil, salt, rosemary and bay leaves. Sprinkle with several tablespoons cold water.

Cover. Cook over high heat just until oil and water mixture begins to sizzle. Reduce heat to medium. Braise asparagus, turning from time to time, for 8 to 10 minutes or just until vegetable begins to brown in spots. Serve immediately.

Makes 4 servings
Source: Vegetable Harvest by Patricia Wells