Asparagus Bouquet


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Because roasting accents the sweetness of this spring stalk, you'll need only a hint of seasoning.

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  • 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)

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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

From: "Better Homes and Gardens Magazine" April 1999

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