Guest guest Posted June 24, 2007 Report Share Posted June 24, 2007 Asparagus Bouquet Because roasting accents the sweetness of this spring stalk, you'll need only a hint of seasoning. Ingredients 1 1/2 lb. asparagus spears 2 tsp. olive oil or melted butter 2 Tbs. snipped fresh chervil or 2 tsp. snipped fresh tarragon Coarse salt or salt Fresh chervil sprigs (optional) Directions 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 Tbs. of the chervil or 1 tsp. 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 4-6 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 Tbs. snipped chervil or 1 tsp. snipped tarragon. Garnish with chervil sprigs, if desired. Yield: 6 servings " Better Homes and Gardens Magazine " April 1999 The Future Belongs To Those Who Believe In The Beauty Of Their Dreams. ~Eleanor Roosevelt(1884-1962)~ Quote Link to comment Share on other sites More sharing options...
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