Roasted Asparagus with Rosemary Oil

Roasted Asparagus with Rosemary Oil Recipe - Italian Cuisine

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Roasted asparagus with rosemary oil is a simple yet flavorful dish that makes a perfect side for any meal. The combination of fresh asparagus, fragrant rosemary, and olive oil creates a delicious and healthy dish that is sure to impress your guests.

History

Asparagus has been enjoyed for centuries, with evidence of its consumption dating back to ancient Egypt. The use of rosemary in cooking can be traced back to ancient Greece and Rome, where it was believed to have medicinal properties. The combination of these two ingredients in this recipe creates a dish that is both delicious and nutritious.

Ingredients

1 lb (454 g) asparagus
2 large sprigs fresh rosemary
0.25 cup olive oil
1 tsp salt
1 tsp freshly ground black pepper

How to prepare

Trim the asparagus by holding each spear with one hand about halfway up the stalk, bottoms up. Grasp the bottom of the stalk with the other hand and bend until it breaks.
Wash the asparagus spears and set them aside.
Preheat the oven to 500°F (260°C).
Snap the rosemary sprigs in half and put them in a microwaveable dish with oil. Cook on half power for 1 minute.
Put the oil, rosemary, and asparagus in a cast iron skillet.
Rub or brush the asparagus thoroughly with oil and allow it to marinate for 30 minutes at room temperature.
Put the skillet in the oven and cook for 10 minutes, shaking it a few times to coat the spears with oil and cook them evenly.
Drain the excess oil and serve.

Variations

Add a sprinkle of Parmesan cheese before serving for an extra burst of flavor.
Try using different herbs such as thyme or oregano in place of rosemary.
Drizzle balsamic glaze over the finished dish for a touch of sweetness.

Cooking Tips & Tricks

Be sure to trim the asparagus properly by snapping off the tough ends.

- Marinating the asparagus in the rosemary oil for 30 minutes allows the flavors to infuse the spears.

- Cooking the asparagus in a cast iron skillet helps to evenly distribute the heat and create a delicious charred flavor.

- Be sure to shake the skillet a few times while cooking to ensure that the spears are coated with oil and cook evenly.

Serving Suggestions

Roasted asparagus with rosemary oil pairs well with grilled chicken, steak, or fish. It can also be served alongside a simple salad or as part of a vegetable platter.

Cooking Techniques

Roasting the asparagus in a hot oven helps to caramelize the sugars in the vegetable, creating a delicious flavor. Using a cast iron skillet helps to evenly distribute the heat and create a nice char on the spears.

Ingredient Substitutions

If you don't have fresh rosemary, you can use dried rosemary in its place. You can also use other herbs such as thyme or oregano.

Make Ahead Tips

You can trim and marinate the asparagus ahead of time, then cook it just before serving. Leftovers can be stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve the roasted asparagus with rosemary oil on a platter garnished with fresh herbs or lemon wedges for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a variety of proteins such as chicken, steak, or fish. It also goes well with a simple salad or roasted vegetables.

Storage and Reheating Instructions

Leftover roasted asparagus with rosemary oil can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the spears in a hot oven for a few minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of roasted asparagus with rosemary oil contains approximately 100 calories.

Carbohydrates

Each serving of roasted asparagus with rosemary oil contains approximately 5 grams of carbohydrates.

Fats

Each serving of roasted asparagus with rosemary oil contains approximately 7 grams of fat.

Proteins

Each serving of roasted asparagus with rosemary oil contains approximately 3 grams of protein.

Vitamins and minerals

Asparagus is a good source of vitamins A, C, and K, as well as folate and potassium.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Roasted asparagus with rosemary oil is a healthy and delicious dish that is low in calories and carbohydrates, while providing a good source of vitamins and minerals.

Summary

Roasted asparagus with rosemary oil is a simple and delicious dish that is perfect for any occasion. With just a few ingredients and minimal prep time, you can create a flavorful and healthy side dish that is sure to impress.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Roasted Asparagus with Rosemary Oil. It was a warm summer day, and I was visiting my dear friend Margaret in her cozy kitchen. Margaret was always trying out new recipes and sharing them with me, and on that particular day, she had decided to make this delicious dish.

As I watched her prepare the asparagus, I was struck by the simplicity and elegance of the recipe. The bright green spears were drizzled with fragrant rosemary oil and then roasted to perfection. The aroma that filled the kitchen was divine, and I couldn't wait to taste the finished dish.

Margaret explained to me that she had learned the recipe from her own grandmother, who had passed it down to her many years ago. She told me that the key to making the dish truly outstanding was to use the freshest asparagus possible and to infuse the oil with plenty of fresh rosemary.

As I savored my first bite of the roasted asparagus, I knew that I had to add this recipe to my own collection. Margaret kindly shared the recipe with me, and I made a mental note to give it a try in my own kitchen as soon as possible.

When I returned home, I wasted no time in gathering the ingredients for the Roasted Asparagus with Rosemary Oil. I carefully selected the plumpest, freshest asparagus I could find at the market, along with a handful of fragrant rosemary sprigs. I also made sure to use the best quality olive oil I had on hand, as I knew that the flavor of the oil would make all the difference in the final dish.

As I prepared the asparagus, I thought back to my own childhood and the many hours I had spent in the kitchen with my own grandmother. She had been the one to instill in me my love of cooking, and I could still hear her voice guiding me as I worked.

I remembered how she would always tell me that the key to good cooking was to use the best ingredients available and to put love and care into every dish. She had taught me that cooking was not just about following a recipe, but about creating something special to share with others.

As the asparagus roasted in the oven, I could hardly wait to taste the finished dish. The smell of the rosemary oil filled my kitchen, and I knew that I had succeeded in capturing the essence of Margaret's recipe.

When the time came to serve the Roasted Asparagus with Rosemary Oil, I couldn't help but feel a sense of pride. The dish looked beautiful on the plate, the asparagus glistening with the infused oil and sprinkled with a touch of sea salt.

As I took my first bite, I was transported back to that warm summer day in Margaret's kitchen. The flavors of the asparagus and rosemary mingled together perfectly, creating a dish that was both simple and elegant.

I knew that this recipe would become a favorite in my own kitchen, one that I would pass down to future generations just as Margaret had done for me. And as I sat at the table, enjoying the company of my loved ones and savoring each delicious bite of Roasted Asparagus with Rosemary Oil, I couldn't help but feel grateful for the rich culinary heritage that had been passed down to me over the years.