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.
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
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.