Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Asparagus | 6 spears (90g) | 27 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Preheat oven to 475°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.
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.