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Asparagus Bouquet

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

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)
  • cal. (kcal) 33,
  • Fat, total (g) 2,
  • carb. (g) 4,
  • fiber (g) 2,
  • pro. (g) 2,
  • vit. A (RE) 62,
  • vit. C (mg) 21,
  • sodium (mg) 48,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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