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Roasted Asparagus with Sage and Lemon Butter

slideshow Delicious, Quick Side Dishes

  • Servings: 6

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  • 2 pounds thin asparagus, ends trimmed
  • 2 teaspoons olive oil
  • Salt
  • 4 tablespoons unsalted butter
  • 30 sage leaves
  • 3 tablespoons fresh lemon juice
  • Shredded zest of 1/2 lemon
  • Parmigiano-Reggiano cheese, for shaving


  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.
Contributed By Photo © Jonelle Weaver Published July 1999

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