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.
- 2 lbs thin asparagus, ends trimmed
- 2 teaspoons olive oil
- 4 tablespoons unsalted butter
- 30 sage leaves
- 3 tablespoons fresh lemon juice
- 1⁄2 shredded lemon, zest of
- parmigiano-reggiano cheese, for shaving
- 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.
- 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.
- 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.
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!!
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
I made four pounds and it was gobbled up by 6 people! Delicious!