This recipe can hold the Rosemary, but I suggest trying it. I couldn’t stop eating every bite of it every time I make it.
3/4 lb. asparagus
2 cloves crushed or finely minced garlic
2 Tbsp coconut oil
1 tsp salt
1 sprig rosemary or 1 tsp powdered rosemary
Trim the bottoms of the asparagus if it feels stiff. Rinse and pat dry. Strip the leaves from the sprig and crush/cut it to pieces (or measure out 1 tsp dry powder). Heat up a skillet with the coconut oil. Test heat with a little garlic and rosemary. Add asparagus and salt. Cover with lid, and stir every so often to prevent burning. After two minutes add rest of Rosemary and garlic. Cook till folk pierces easily and outside is browned.