Ingredients
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2
-
2
-
-
4
-
30
-
3
-
1/2
-
-
-
-
-
-
-
-
Directions
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., 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
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Steps
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1
Done
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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
Done
|
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
Done
|
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. |
