Asparagus Bouquet Recipe

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Asparagus Bouquet

Because roasting accents the sweetness of asparagus, you need only a hint of chervil.

  • 1-1/2 pounds fresh asparagus spears
  • 2 teaspoons olive oil or melted margarine or butter
  • 2 tablespoons snipped fresh chervil or 2 teaspoons snipped fresh tarragon
  • Coarse salt or salt
  • Fresh chervil sprigs (optional)
  • Preheat oven to 475 degrees F. Snap off and discard woody bases from asparagus. If desired, use a paring knife to scrape off scales. Combine oil and 1 tablespoon of the chervil or 1 teaspoon of the tarragon. Drizzle over asparagus. Toss gently to coat. In a greased 15x10x1-inch baking pan arrange asparagus in a single layer. Sprinkle lightly with salt.
  • Roast asparagus, uncovered, 4 to 6 minutes or until just tender, stirring once. To serve, place the asparagus upright in a glass jar or flat on a serving platter. Sprinkle with the remaining 1 tablespoon snipped chervil or 1 teaspoon snipped tarragon. Garnish with chervil sprigs, if desired. Makes 6 side-dish serving.
Nutrition Facts
  • Calories 33, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 48 mg, Carbohydrate 4 g, Fiber 2 g, Protein 2 g. Daily Values: Vitamin A 6%, Vitamin C 35%, Calcium 1%, Iron 3%.
  • Percent Daily Values are based on a 2,000 calorie diet

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