Rosemary Asparagus

http://forums.provida.com/6weekbodymakeover/rosemaryasparagus_1256048/reply.html 1 cup nsa chicken stock 1 clove garlic, halved 1 teaspoon dried rosemary 1 bay leaf 1 pound thin asparagus spears ½ cup chopped onions 1 tablespoon minced fresh parsley Pour the stock into a large frying pan. Add the garlic, rosemary and bay leaf. Bring to a simmer. Prepare the asparagus by holding each spear at its ends and bending until it snaps. Discard the tough bottom parts. Set the spears in the frying pan and cover with the onions. Partially cover the pan. Simmer for 4 minutes. Remove the spears from the stock and place on a serving platter. Discard the bay leaf. Strain the stock into a small bowl, reserving the onions and garlic. Place the onions, garlic and parsley in a blender or food processor. Add 1/3 cup of the reserved stock. Process until smooth. Drizzle the sauce over warm asparagus. Compatible with Body Type: Breakfast A-B-C-D-E Morning Snack A-B-C-D-E Lunch A-B-C-D-E Afternoon Snack A-B-C-D-E Dinner A-B-C-D-E PM Snack A-B-C-D-E This Recipe Contains: Free Veggies