ASPARAGUS WITH ROSEMARY

Asparagus is a food of vegetable origin that can be classified in the group of vegetables or greens. These are shoots (turions) of green or white color (depending on whether they are grown in the presence or absence of light). They are native to Western Asia, already cultivated by the Egyptians and Romans.
Very simple to prepare, pan-fried asparagus is an excellent side dish that goes well with any dish: meat, fish, cheese, omelettes, pasta and risotto.

INGREDIENTS:

2 Heads of asparagus
1 Clove of garlic
1 Sprig of rosemary
2 Tablespoons of extra virgin olive oil
Salt as needed

PREPARATION:

Take two heads of asparagus ① and cut off the white part ②. Tie them with rubber bands, one at the bottom and one at three quarters ③.

Immerse them upright in a saucepan ④ with 2 – 3 inches of water, and cover the tips with aluminum foil ⑤, and bring to the boil ⑥.

Boil them for 5 minutes, remove them from the water ⑦, cut the rubber bands and let them drain ⑧.

Take a saucepan, put a clove of garlic, 2 tablespoons of extra virgin olive oil and a sprig of rosemary ⑨. When the oil begins to fry, throw in the asparagus and fry them for 5-10 minutes over medium-high heat ⑩, so that they are crunchy at the right point.

Salt them and serve them as a side dish to your liking. If you like pine nuts, add them 2 minutes before serving, and finish cooking.