Patricia Wells' Asparagus Braised with Fresh Rosemary and Bay Leaves Recipe on Food52
"A vegan, 5-ingredient treatment for asparagus with a sneaky way of bringing out its sweeter side. All you have to do is ignore the season, and all conventional wisdom. Adapted slightly from Vegetable Harvest: Vegetables at the Center of the Plate (William Morrow Cookbooks, 2007)...."
INGREDIENTS
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16 plump spears (about 2 pounds) fresh white or green asparagus
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1 tablespoon extra-virgin olive oil
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1 teaspoon coarse sea salt
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Several sprigs fresh rosemary
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Several bay leaves, preferably fresh
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