Asparagus Bouquet

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

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6 (side-dish) servings
4 mins to 6 mins 475°F
Start to Finish:
10 mins
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Asparagus Bouquet

1 1/2
pounds fresh asparagus spears
teaspoons olive oil or melted margarine or butter
tablespoons snipped fresh chervil or 2 teaspoons snipped fresh tarragon
Coarse salt or salt
Fresh chervil sprigs (optional)


  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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