Roasted Asparagus With Sage and Lemon Butter

Total Time
Prep 5 mins
Cook 7 mins

Chef Traunfeld has experimented his whole life with infusing herbs & food. In this dish he uses sage and lemon to create a perfect balance of delicate flavors that embellish a dish yet somehow never overpower it.


  1. Preheat the oven to 450°. Toss the asparagus with the olive oil and 1/2 teaspoon of salt. Spread on a baking sheet and roast in the oven for about 5 minutes, or until the spears are just tender when pierced with a knife.
  2. In a small skillet, melt the butter over moderately low heat. Add the sage leaves and cook, stirring often, until the butter is lightly browned, about 2 minutes. Stir in the lemon juice and 1/4 teaspoon of salt.
  3. Transfer the asparagus to a warmed platter and spoon the sage-lemon butter on top. Garnish with the lemon zest, top with shavings of Parmigiano-Reggiano cheese and serve.


Most Helpful

OMG to-die-for!! Really? It greatly upsets me that I hadn't found this recipe sooner... and SAGE?! I never knew just how tasty it was until now! My new favorite herb, and this recipe does it wonders!!

Peachie Keene October 25, 2009

This recipe single handedly taught me to like asparagus. I can't do without it now. Even buy it off season and use rubbed sage. I don't use quite as much sage though. TY TY TY

sherrirod July 13, 2009

I made four pounds and it was gobbled up by 6 people! Delicious!

Chuck Mayhew August 13, 2007

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