Roasted Asparagus With Sage and Lemon Butter |
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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 6 |
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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. 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.
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