Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 85.28 Kcal (357 kJ) | ||
| Calories from fat | 82.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.17g | 14% | |
|---|---|---|---|
| Cholesterol | 20.35mg | 7% | |
| Sodium | 1.32mg | 0% | |
| Potassium | 27.57mg | 1% | |
| Total Carbs | 1.18g | 0% | |
| Sugars | 0.48g | 2% | |
| Dietary Fiber | 0.25g | 1% | |
| Protein | 0.25g | 0% | |
| Vitamin C | 5.9mg | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 5.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 296.55 Kcal (1242 kJ) | ||
| Calories from fat | 286.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.88g | 14% | |
|---|---|---|---|
| Cholesterol | 70.77mg | 7% | |
| Sodium | 4.59mg | 0% | |
| Potassium | 95.86mg | 1% | |
| Total Carbs | 4.11g | 0% | |
| Sugars | 1.67g | 2% | |
| Dietary Fiber | 0.88g | 1% | |
| Protein | 0.87g | 0% | |
| Vitamin C | 20.4mg | 10% | |
| Vitamin A | 0.3mg | 3% | |
| Iron | 0.5mg | 1% | |
| Calcium | 18.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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