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 TarragonCoarse salt or salt

Fresh chervil Sprigs (optional)


 * 1. Preheat Oven to 475 Degrees F. Snap Off And Discard WoodyBases From asparagus. if Desired, Use a Paring Knife to ScrapeOff Scales. Combine oil And 1 Tablespoon of The chervil or
 * 1 Teaspoon of The tarragon. Drizzle Over asparagus. TossGently to Coat. in a Greased 15x10x1-Inch Baking PanArrange asparagus in a Single Layer. Sprinkle LightlyWith salt.


 * 2. Roast asparagus, Uncovered, 4 to 6 Minutes or Until JustTender, Stirring Once. to Serve, Place The asparagus UprightIn a Glass Jar or Flat on a Serving Platter. Sprinkle WithThe Remaining 1 Tablespoon Snipped chervil or 1 TeaspoonSnipped tarragon. Garnish With chervil Sprigs, if Desired.

Makes 6 Side-Dish Serving

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

Comments:

This is The Best!!! my Husband Wouldn`t Eat asparagus UntilI 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 AsparagusAny Other Way. i Have Passed The Recipe on to Friends WhoFeel The Same. This is The Best Way to Make asparagus --And, Btw, i Use tarragon, Not chervil.

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