Roasted Asparagus Spears with Chervil

A delicious recipe for the asparagus season:

Peel and rinse white and green asparagus spears and trim at the stem end. Cut diagonally into narrow slices. Sauté in 1 tbsp butter with a pinch of sugar. Extinguish with veal stock. Cook for approx. 5 min. Later, add 1 tbsp butter and let the asparagus spears color one more time. Season strongly with salt and freshly ground pepper and stir in the chervil leaves before serving.

The roasted asparagus goes very well with fish, scallops or roasted meat.

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