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    Rosemary Asparagus


    Source of Recipe


    Super Foods Cookbook

    List of Ingredients




    1 cup defatted low salt chicen stock
    1 clove garlic, halved
    1 teaspoon dried rosemary
    1 bay leaf
    1 pound thin asparagus spears
    1/2 cup chopped onions
    1 tablespoon minced fresh parsley

    Recipe



    Pour the stock into a large frying pan. Add the garlic, rosemary and bay leaf. Bring to a simmer. Prepare the asparagus by holding eatch spear at its ends and bending until it snaps. Discard the tough bottom parts. Set the separs in the frying pan and cover with the onions. Partially cover the pan. Simmer for 4 minutes.
    Remove the spears from the stock and place on a serving platter. Discard the bay leaf. Strain the stock into a small bowl, reserving the onions and garlic. Place the onions, garlic and parsley in a blender or food processor. Add 1/3 cup of the reserved stock. Process until smooth. Drizzle the sauce over warm asparagus.

 

 

 

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