Asparagus Bouquet

Contributed by Healthy Recipes For Diabetic Friends Y-Group
 * From: Better Homes And Gardens
 * Start to Finish: 10 minutes
 * Makes 6 side dish servings

Ingredients

 * 1½ 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)

Directions

 * 1) Preheat oven to 475 °F.
 * 2) Snap off and discard woody bases from asparagus. If desired, use a paring knife to scrape off scales.
 * 3) Combine oil and 1 tablespoon of the chervil or 1 teaspoon of the tarragon.
 * 4) Drizzle over asparagus. Toss gently to coat.
 * 5) In a greased 15x10x1-inch baking pan arrange asparagus in a single layer. Sprinkle lightly with salt.
 * 6) Roast asparagus, uncovered, 4 to 6 minutes or until just tender, stirring once.
 * 7) To serve, place the asparagus upright in a glass jar or flat on a serving platter.
 * 8) Sprinkle with the remaining 1 tablespoon snipped chervil or 1 teaspoon snipped tarragon.
 * 9) Garnish with chervil sprigs, if desired.

Nutritional information
Per Serving:
 * 33 Calories, 2g Total Fat, 0g Saturated Fat, 0 mg Cholesterol,
 * 48 mg Sodium, 4g Carbs, 2g Fiber, 2g Protein