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Ingredients
2 pounds 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
Instructions
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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.
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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