July 1999

Gallery

Credit: © Jonelle Weaver

Recipe Summary

Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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