Asparagus Bouquet

Description

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