Rosemary Asparagus

Name: Rosemary Asparagus
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 bundle thick asparagus; 1 T fresh rosemary; minced; 1 t garlic powder; 3/4 t onion powder; 1 t dried lemon peel seasoning; 1 large pinch kosher salt & black pepper; as needed olive oil

ChefDoogles @ChefDoogles

Chicago, IL

Rosemary Asparagus

ChefDoogles @ChefDoogles

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Ingredients

15 mins

2 servings

1 bundlethick asparagus
1 Tfresh rosemary; minced
1 tgarlic powder
3/4 tonion powder
1 tdried lemon peel seasoning
1large pinch kosher salt & black pepper
as neededolive oil

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Steps

15 mins

1

Toss asparagus with enough oil to coat.
2

Lay flat on a sheet tray lined with parchment paper. Season.
3

Roast at 400° for approximately 15-20 minutes or until asparagus is tender.
4

Variations; Parmesan, romano, gruyere, parmigiano reggiano, lemon zest, white wine, feta, butter, green beans, basil, horseradish, coconut oil, canola oil, dijon, parsely, sage, white pepper, orange zest, shallots, thyme, sherry, mint, champagne vinegar, honey, scallions, red wine vinegar,

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ChefDoogles @ChefDoogles

on May 23, 2016 23:58

Chicago, IL

Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience