Asparagus Bouquet

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

Asparagus Bouquet + enlarge image
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Yields:
6 (side-dish) servings
Roast:
4 mins to 6 mins 475°F
Start to Finish:
10 mins
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Asparagus Bouquet

Ingredients
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)

Directions

  1. 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.
  2. 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

(Asparagus Bouquet)
    Per serving:
  • 33 kcal cal.,
  • 2 g fat
  • 48 mg sodium,
  • 4 g carb.,
  • 2 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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