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Asparagus With Sage/Lemon Butter

Source of Recipe

NcMysteryShopper at Zaar


Recipe Introduction

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.

List of 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


Recipe

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