Roasted Asparagus With Sage and Lemon Butter

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.

• Ready In: 12 mins
• Serves: 6

Ingredients

• 2  lbs  thin asparagus, ends trimmed
• 2  teaspoons olive oil
•  salt
• 4  tablespoons unsalted butter
• 30  sage leaves
• 3  tablespoons fresh lemon juice
• 1⁄2  shredded lemon, zest of
•  parmigiano-reggiano cheese, for shaving

Directions

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.