Roasted Asparagus with Sage and Lemon Butter


Slideshow: Delicious, Quick Side Dishes


  • Servings: 6

Related Video

More Videos
How to Make Creamy Riced Potatoes


  • 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

How to make this recipe

  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

462220 recipes/roasted-asparagus-with-sage-and-lemon-butter 2013-12-06T23:45:01+00:00 Jerry Traunfeld spring|summer|roasting|dinner-party|easter|mothers-day|passover|side-dishes|6|fast|vegetarian july-1999,roasted asparagus,spring vegetables,Jery Traunfeld,sage and lemon butter,side dish,vegetable side recipes,roasted-asparagus-with-sage-and-lemon-butter 462220

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5