Roast Asparagus With Chervil

This recipe comes from A Kitchen In France by Mimi Thorisson

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Servings: 6

Prep Time: 00:15

Cook Time: 00:10

Main Ingredients

1 pound asparagus

6 slices prosciutto ham

fine sea salt and freshly ground black pepper

extra-virgin olive oil for drizzling

a bunch of fresh chervil, leaves removed and coarsely chopped

parmesan shavings


1Preheat the oven to 400 degrees.

2Trim away the bottom third of each asparagus stalk. If the asparagus are on the thick side, peel the stalks with a vegetable peeler. Wrap 4 to 5, depending on size stalks in a slice of the ham and secure with a toothpick (I did not use a toothpick and it was fine). Repeat with the rest of the asparagus and ham.

3Put the asparagus on a baking sheet, leaving a little room between the bundles. Season with salt and pepper and drizzle with the olive oil. Roast until the ham and asparagus are browned and the asparagus is slightly tender, about 10 minutes.

4Just before serving, sprinkle the chervil and some Parmesan shavings over the asparagus.

Additional Notes

Delicious with Pan Seared Chicken with Spring Onions

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