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Asparagus Bouquet

1 1/2 pounds  fresh asparagus spears
2 teaspoons  olive oil or melted margarine or butter
2 tablespoons snipped fresh chervil
2 teaspoons snipped fresh tarragon Coarse salt or salt               
Fresh chervil sprigs (optional)
Preheat oven to 475 degrees 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.
Makes 6 side-dish serving.