Asparagus Bouquet
Recipe from
Better Homes and Gardens
Because roasting accents the sweetness of asparagus, you need only a hint of chervil.
Servings:
Makes 6 side-dish serving.
Total Time:
10 mins
Ingredients
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1-1/2 poundsfresh asparagus spearssee savings
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2 teaspoonsolive oil or melted margarine or buttersee savings
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2 tablespoonssnipped fresh chervil or 2 teaspoons snipped fresh tarragonsee savings
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Coarse salt or saltsee savings
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Fresh chervil sprigs (optional)see savings
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
Per serving: 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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did have off-putting. I added a teaspoon or so of Kitchen Bouquet to the scant pan drippings and used them to paint the surfaceso strongly flavored that I'm reverting to plain steamed asparagus or green bean bundles as an accompaniment. I think they will read more...
did have off-putting. I added a teaspoon or so of Kitchen Bouquet to the scant pan drippings and used them to paint the surfaceso strongly flavored that I'm reverting to plain steamed asparagus or green bean bundles as an accompaniment. I think they will read more...
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