* Exported from MasterCook *
Asparagus Bouquet
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds asparagus spears
2 teaspoons olive oil or melted butter
2 tablespoons snipped fresh chervil or 2 teaspoon
snipped fresh tarragon
coarse salt or salt
Fresh chervil sprigs -- optional
Preheat oven to 475 degrees. Snip off and discard woody bases from fresh
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" baking pan
arrange asparagus in a single layer. Sprinkle lightly with salt.
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.
Description:
"Because roasting accents the sweetness of this spring stalk, you'll
need only a hint of seasoning."
Source:
"Better Homes and Gardens Magazine April 99"
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Per serving: 14 Calories (kcal); trace Total Fat; (5% calories from fat); 1g
Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
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