Asparagus Bouquet

Asparagus Bouquet - 4g Carbs, 2g Fiber

From: Better Homes and Gardens Start to Finish: 10 min. 1-1/2 lb fresh asparagus spears 2 tsp olive oil or melted margarine or butter 2 Tbsp snipped fresh chervil or 2 tsp snipped fresh tarragon Coarse salt or salt Fresh chervil sprigs (optional)

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 per Serving: 33 Calories, 2g Total Fat, 0g Saturated Fat, 0mg Cholesterol, 48mg Sodium, 4g Carbs, 2g Fiber, 2g Protein

Comments: This is the best!!! My husband wouldn`t eat asparagus until I prepared this recipe and now it`s requested all the time. GREAT TAKE IT FROM A FIVE STAR CHEF ( CHEF BJ CABANA ) I have made this recipe probably 50 times over the last 2 years. It is wonderful and now I refuse to make asparagus any other way. I have passed the recipe on to friends who feel the same. This is the best way to make asparagus -- and, btw, I use tarragon, not chervil.

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