Rosemary Steamed Asparagus Recipes

ROSEMARY ROASTED POTATOES AND ASPARAGUS

Steps:

• In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once., Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.

ROSEMARY ASPARAGUS

Steps:

• In a large skillet, combine the broth, rosemary, garlic and bay leaf. Add asparagus and onion. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until asparagus is crisp-tender. Discard bay leaf. Garnish with parsley.

ROSEMARY ASPARAGUS

Steps:

• In a skillet, combine the broth, rosemary, garlic, bay leaf, salt, and pepper.
• Add asparagus and onion.
• Bring to a boil.
• Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender.
• Discard bay leaf.
• Garnish with parsley.

ROSEMARY STEAMED ASPARAGUS

Steps:

• Put the water or broth, rosemary, lemon juice, and ¼ tsp salt in the bottom of a pot.
• Add a steaming basket and put the asparagus into the basket.
• Heat to boiling over high heat, reduce heat to medium and steam to desired tenderness.
• Season with salt and pepper if desired.

GARLIC AND ROSEMARY PORK TENDERLOIN WITH AN ORANGE JUICE REDUCTION, SWEET POTATO PUREE AND STEAMED ASPARAGUS WITH JULIENNE ROASTED RED PEPPER

Steps:

• Season the pork tenderloin on both sides with rosemary, tarragon, salt and pepper. In a large pan, add chicken stock, garlic, oil, salt and pepper. Allow the stock to simmer over medium heat. Cut the seasoned, raw pork into medallions and then place them into the simmering stock. Cook the meat until the medallions are medium rare. Remove from the pan.
• In the final presentation, place the potato puree in the middle of the plate with the asparagus above it. Lay the pork against the puree and the orange juice sauce below the pork. Garnish with the red pepper strips.
• Place the pumpkin pie filling and sweet potatoes into a food processor. Add honey, tarragon, and salt and pepper to the food processor and blend into the potato mixture.
• In a large pot, bring just enough water to cover the asparagus to a boil. Add the asparagus to boiling water and blanch the stalks until they are al dente. Heat a medium saute pan and melt 2 tablespoons of butter in the pan. Add the blanched asparagus to the pan and saute with shallots and garlic. Cook until the asparagus spears are tender.
• Pour the entire can of frozen orange juice into a medium saucepan and heat the juice over medium heat. Reduce the liquid by 1/2. Add freshly chopped tarragon to the orange juice reduction and stir well.
• Over an open flame, roast the entire red pepper until the skin blackens. Once the entire pepper is blackened, wrap it in plastic wrap. Allow it to stand in the wrap for approximately 10 minutes. Remove the pepper from the wrap and wipe away the black skin. Julienne the pepper and use, as garnish, on the plate.

STEAMED ASPARAGUS IN THE BUFF

Steps:

• Fill 2 quart pot (medium size) with water, so it is just below metal steamer basket.
• Bring water to boil.
• Place asparagus stalks, with ends trimmed off, into steamer basket.
• Cover with lid and steam for 4 to 7 minutes.
• Drain water and enjoy!

ASPARAGUS GRILLED WITH GARLIC, ROSEMARY, AND LEMON

Steps:

• Place all marinade ingredients (lemon halves & squeezed juice) in zip lock bag.
• Shake to mix then add asparagus spears and marinade 1-6 hours.
• Grill for 10 minutes turning until browned.