Sauteed Asparagus

So remember that delicious Rosemary & Garlic Infused Olive Oil we made a couple of weeks ago?  Well, here is your big chance to use it.  Since your oven is likely worked triple overtime by now, heat up your saute pan and toss in some asparagus coated with your Rosemary & Garlic Infused Olive Oil and then finish it off with a little parmesan cheese to serve.  It only takes a few minutes and will add one more lighter dish to your Thanksgiving table.

Sauteed Asparagus


  • 1 bunch asapargus, trimmed
  • 1 teaspoon Rosemary & Garlic Infused Olive Oil
  • Shredded parmesan cheese to top
  • For the Rosemary & Garlic Infused Olive Oil
  • 1 cup extra virgin olive oil
  • 2 garlic cloves, sliced
  • 2 sprigs rosemary


  1. Heat a saute pan over medium heat. Add asparagus and Rosemary & Garlic Infused Olive Oil and toss to coat. Saute for 10 minutes or until desired tenderness stirring occasionally. Top with shredded parmesan cheese to serve.
  2. For the Rosemary & Garlic Infused Olive Oil
  3. In a small saucepan over low heat, steep garlic and rosemary sprigs for 2 hours. Strain out solids and pour into an airtight container. Will keep up to one month.


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