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Rosemary Roasted Potatoes and Asparagus Showcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you get a gorgeous, flavorful side dish. —Trisha Kruse, Eagle, Idaho Prepare a shallow roasting pan by lining with foil and spraying with non-stick cooking spray. Spread asparagus spears in pan in a single layer, if possible.
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Ingredients Roasted Rosemary Asparagus:
- Give 20 - asparagus
- Provide 2 Tbsp Olive Oil
- You need 1 Tbsp French Rosemary, chopped
- You need 4 cups - water
- Make ready to taste, salt
- Provide of to taste, pepper
Roasted Asparagus with Rosemary Oil This is a recipe from my mother-in-law, who was a great cook, despite the fact that she would say she hated to cook. It combines fresh rosemary, good olive oil, and fresh asparagus, roasted in a hot oven. Gently toss asparagus with olive oil and place on a large baking sheet, spacing the stalks as far apart as possible. Turn the stalks or give the pan a shake about halfway through roasting.
Roasted Rosemary Asparagus instructions:
- Preheat oven to 450*F
- Place water in saucepan and bring to a boil
- Once at a boil, blanch asparagus
- Strain vegetables and place on a baking sheet
- Pour olive oil, rosemary, salt and pepper over asparagus and toss
- Bake 25-30 minutes or until done
Stir together oil, rosemary and garlic in a small bowl. Arrange the potatoes in an even layer on a large rimmed baking sheet. Wash potatoes under running water with a vegetable brush and then wipe dry with paper towels. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Break off the tough ends of the asparagus and, if they're thick, peel them.
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