Braised Asparagus with Rosemary and Bay Leaves


Braised Asparagus with Rosemary and Bay Leaves

Recipes | Sides | Serves 4-6 people | Cooking Time: 10-15 minutes

By Mark Zuleger-Thyss, Garden of Healing

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This recipe uses rosemary and Bay leaf or Bay Laurel (Laurus nobilis), which has symbolized glory and reward throughout the ages. Kings, poets, athletes, and war heroes have been crowned with laurel to bestow honor. (Think of the words baccalaureate or poet laureate.)

Use Bay laurel in this side dish to celebrate victory over solving the dinnertime blues with another great-tasting recipe. 

Rosemary is not a delicate herb. It has a forceful and robust taste that is immediately recognizable and unforgettable. Think of pine trees, and you will find that rosemary has the same smell and taste.

Rosemary brings a lot to cooking. This aromatic herb has notes of evergreen, citrus, lavender, pepper, mint, and sage. It holds up well to heat and prolonged cooking times. Add it at the beginning of cooking to braises and stews. The longer rosemary is cooked in liquid, the stronger its flavor becomes.

Bay leaves have a pungent aroma with a nutmeg-like scent that blends well with the rosemary.

What makes this dish so special is the use of the Bay leaves, which is known as a "liaison herb." This means that Bay leaf's aroma partners well with almost any herb, helping them blend and not fight each other.

Bay leaves are native to the rocky shores of the Mediterranean, where they grow profusely. They are often used in English and French cooking in various dishes, from soups and stews to grilled fish, meat, and vegetable side dishes. The thing to remember about using Bay leaf is to remove the leaves from your dish after cooking and before serving.

Braising is a two-step cooking method that starts with pan-searing followed by slow cooking in a liquid. The goal is to cook the ingredients until they become tender. Braising transforms both the elements being cooked and the cooking liquid itself into something harmonious.





  • 2 lbs. fresh white or green asparagus with plump spears, bottoms trimmed
  • 1 Tablespoon extra-virgin olive oil
  • 3 Tablespoons of filtered water
  • 1 teaspoon sea salt
  • 3 sprigs of fresh rosemary
  • 3 bay leaves, preferably fresh




  1. Rinse the asparagus and trim the tough edges.
  2. In a large skillet, place the asparagus in a single layer. Combine with olive oil, rosemary, and Bay leaves. Sprinkle with salt.
  3. Add the 3 Tablespoons of water and cover and cook over high heat. Cook until the oil and water mixture begins to sizzle.
  4. Reduce to medium heat and braise the asparagus, covered. Turn them from time to time until they begin to brown in spots - about 8 to 10 minutes.

Food as medicine: Rosemary

Rosemary is a rich source of antioxidants and anti-inflammatory compounds. Using it as a medicinal herb, natural health practitioners recommend it for strengthening the brain and memory. Rosemary contains substances that are useful for improving digestion and increasing blood circulation. As a cognitive stimulant, it is believed to boost alertness, intelligence, and focus.


Food as medicine: Bay Laurel

The leaves and oil of Bay Laurel are used to make medicine. Some patients take ground Bay leaf twice daily with medicine for Diabetes to lower pre-meal blood sugar levels. It also seems to improve cholesterol levels.

People use Bay leaf for cancer, stomach problems, pain, and other conditions. Sweet bay contains ingredients that might act against some bacteria and fungi. More scientific evidence is needed to determine the effectiveness of it for these uses.

As an herb, Bay leaf is often used in cooking, but remember to remove it before eating your food. It is unsafe to eat the entire leaf as it can cause choking. The leaves and oil are likely safe for most people in food amounts. Short-term use of ground bay leaf is possibly safe when used medicinally and taken by mouth.



© 1996-2021 Mark Zuleger-Thyss, Garden of Healing. All rights reserved.


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