1 pound asparagus
2 large sprigs of fresh rosemary
1/4 cup olive oil
salt and pepper to taste
Trim asparagus by holding spears, one at a time, with one hand about halfway up the stalk, bottoms up. Then grasp the bottom of the stalk with the other hand and bend until it breaks. It will break where the bottom begins to toughen. Wash spears and set aside.
Preheat oven to 500° F.
Snap rosemary sprigs in half. Put in a micowaveable dish with oil and cook on half power for a minute.
Then put oil, rosemary and asparagus in a cast iron or other ovenproof skillet. Rub or brush asparagus thoroughly with oil. Let marinate 30 minutes at room temperature.
Put skillet in the oven and cook 10 minutes, shaking a few times to coat spears with oil and cook evenly. Drain from oil and serve.
Serves 3 or 4