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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)
- Calories 33,
- Protein (gm) 2,
- Carbohydrate (gm) 4,
- Fat, total (gm) 2,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 62,
- Vitamin C (mg) 21,
- Sodium (mg) 48,
- Calcium (DV %) 10,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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