Roasted Asparagus


I absolutely love asparagus. This recipe is so easy and quick to prepare. I make it every spring when it is in peak season. In a pinch, I’ve used dried tarragon and it still tastes great.

Ingredients:

1 large bunch asparagus spears
2 tsp. olive oil or melted butter
2 tbs. fresh snipped chervil or 2 tsp. snipped fresh snipped tarragon
Coarse salt to taste

Preparation:

Preheat oven to 475 degrees. Snap off and discard the woody base from the asparagus spears. Scrape off scales if desired.

Combine the olive oil or butter and one-half of the chervil or tarragon. Drizzle over asparagus and toss lightly to coat. In a greased baking pan or cast-iron skillet, arrange the asparagus in a single layer. Sprinkle lightly with the salt.

Roast uncovered 4-6 minutes until just tender, stirring once. Remove from oven and sprinkle with the remaining chervil or tarragon.


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