RECIPE BANC
Braised Asparagus
This recipe uses Bay leaf or Bay Laurel (Laurus nobilis) which has been the symbol of glory and reward throughout the ages. Kings, poets, atheletes and war heros have been crowned with laurel to bestow honor.
Use Bay Laurel on this side dish to celebrate victory over solving the dinnertime blues with yet another great-tasting recipe.
This vegetable side takes about 10-15 minutes to prepare on your stovetop.
Bay has a nutmeg-like scent and blends well with the rosemary.
In fact, what makes this dish so special is the use of the Bay which is known as a "liason herb". This means that Bay partners very well with almost any herb, helping the herbs to blend and not fight each other.
Bay leaves originate in Asia but are well adapted to the Mediterranean where they grow profusely. They are commonly used in English and French cooking in a variety of dishes from soups and stews to grilled fish, meat and vegetable side dishes.
The most important thing to remember about using Bay leaf is to remove the leaves from your dish after cooking and before serving.
Braised Asparagus with Bay and Rosemary
2 lbs. fresh asparagus, bottoms trimmed
1 Tablespoon olive oil
1 teaspoon salt
3 sprigs rosemary
3 fresh bay leaves
1. In a large skillet, place the asparagus in a single layer. Combine with olive oil, salt, rosemary, and Bay leaves. Add the 3 T. water and cover and cook over high heat just until the oil and water mixture begins to sizzle.
2. Reduce to medium heat and braise the asparagus, covered, turning them from time to time until the asparagus begins to brown in spots - about 8 to 10 minutes.
© 1996-2009 Recipe Banc™ / The Garden of Healing® Company. All rights reserved.
Braised Asparagus
This recipe uses Bay leaf or Bay Laurel (Laurus nobilis) which has been the symbol of glory and reward throughout the ages. Kings, poets, atheletes and war heros have been crowned with laurel to bestow honor.
Use Bay Laurel on this side dish to celebrate victory over solving the dinnertime blues with yet another great-tasting recipe.
This vegetable side takes about 10-15 minutes to prepare on your stovetop.
Bay has a nutmeg-like scent and blends well with the rosemary.
In fact, what makes this dish so special is the use of the Bay which is known as a "liason herb". This means that Bay partners very well with almost any herb, helping the herbs to blend and not fight each other.
Bay leaves originate in Asia but are well adapted to the Mediterranean where they grow profusely. They are commonly used in English and French cooking in a variety of dishes from soups and stews to grilled fish, meat and vegetable side dishes.
The most important thing to remember about using Bay leaf is to remove the leaves from your dish after cooking and before serving.
Braised Asparagus with Bay and Rosemary
2 lbs. fresh asparagus, bottoms trimmed
1 Tablespoon olive oil
1 teaspoon salt
3 sprigs rosemary
3 fresh bay leaves
1. In a large skillet, place the asparagus in a single layer. Combine with olive oil, salt, rosemary, and Bay leaves. Add the 3 T. water and cover and cook over high heat just until the oil and water mixture begins to sizzle.
2. Reduce to medium heat and braise the asparagus, covered, turning them from time to time until the asparagus begins to brown in spots - about 8 to 10 minutes.
© 1996-2009 Recipe Banc™ / The Garden of Healing® Company. All rights reserved.
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