How to Prepare Perfect Roasted Rosemary Asparagus

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Roasted Rosemary Asparagus

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When you go grocery shopping, be sensible about it. If you make smart choices when you are shopping for your groceries, you will be eating better meals by default. Think about it: you aren’t going to want to cope with a hectic store or a long drive through line at the end of the day. You want to get home quickly and have something good. Fill your cabinets with healthy foods. This way—even if you choose something a bit greasy or not as good for you as it could be, you’re still selecting foods that are better for you than you would get at the local diner or fast food drive through window.

There are all kinds of things that you can do to get healthy. Extensive gym visits and directly defined diets are not always the answer. You can do small things every day to improve upon your health and lose weight. Being intelligent about the choices you make each day is a start. A good amount of physical activity each day is also important. Remember: being healthy isn’t just about slimming down. It’s about making your body as powerful as it can be.

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We hope you got insight from reading it, now let’s go back to roasted rosemary asparagus recipe. You can cook roasted rosemary asparagus using 6 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Roasted Rosemary Asparagus:

  1. You need 20 of asparagus.
  2. Take 2 Tbsp of Olive Oil.
  3. Use 1 Tbsp of French Rosemary, chopped.
  4. Prepare 4 cups of water.
  5. Take of to taste, salt.
  6. Provide of to taste, pepper.

Instructions to make Roasted Rosemary Asparagus:

  1. Preheat oven to 450*F.
  2. Place water in saucepan and bring to a boil.
  3. Once at a boil, blanch asparagus.
  4. Strain vegetables and place on a baking sheet.
  5. Pour olive oil, rosemary, salt and pepper over asparagus and toss.
  6. Bake 25-30 minutes or until done.

Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Arrange the asparagus on other end of the baking sheet. Push the vegetables to either end of the pan, leaving space in the center. After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.

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