There are many different ways to cook asparagus but first blanching and then sauteing it is perhaps the most impressive and elegant. Prepared with rosemary, garlic, salt, pepper and fresh asparagus, sauteed asparagus with rosemary and garlic is the perfect dish. Serve this up with your favorite main course of meat and a side order of salad. Baked potatoes make an excellent addition to this dish, as well. Whatever the occasion, this side dish, will certainly impress your dinner guests.
- 1 bundle fresh asparagus, blanched
- 1 – 2 cloves of garlic
- salt and pepper
- 1 – 2 rosemary sprigs, finely chopped
- olive oil
Blanch asparagus by boiling water in a pot (enough to cover the asparagus). Once the water boils, turn off the heat.
Submerge asparagus for 1 minute and remove it. Dip into a bowl of cold water or ice water and leave it for a minute or two. This is to stop the cooking process. Set it aside.
Using a paper towel or cloth, dry the asparagus. Add olive oil in a preheated pan over medium heat. Put in the asparagus and stir and saute for 1 minute.
Add the garlic, rosemary, salt and pepper. Saute and stir for another minute. Do not overcook asparagus; otherwise, it will become soggy. Turn off heat and serve immediately.