Asparagus Bouquet
Recipe from Better Homes and Gardens

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


Asparagus Bouquet

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Servings: Makes 6 side-dish serving.
Total Time: 10 mins
Related Categories: Asparagus, Diabetic, Healthy Vegetable Dishes, Heart Healthy, Low Calorie, Low Carb
 
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Ingredients
  • 1-1/2  pounds
    fresh asparagus spears
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  • 2  teaspoons
    olive oil or melted margarine or butter
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  • 2  tablespoons
    snipped fresh chervil or 2 teaspoons snipped fresh tarragon
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  •  
    Coarse salt or salt
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  •  
    Fresh chervil sprigs (optional)
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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 information
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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Related Recipe
Breaded Asparagus
Breaded Asparagus

The bread crumbs create a crisp coating for the asparagus as it bakes. Serve with honey mustard dip for a quick snack or appetizer.

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