Ingredients
1/2 cup chicken or vegetable broth1 to 2 tablespoons minced fresh rosemary or 1 to 2 teaspoons dried rosemary, crushed1 garlic clove, halved1 bay leaf1 pound fresh asparagus, trimmed1/3 cup chopped onion1 tablespoon minced fresh parsley
Preparation
In a large skillet, combine the broth, rosemary, garlic and bay leaf. Add asparagus and onion. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until asparagus is crisp-tender. Discard bay leaf. Garnish with parsley.
