Roasted Asparagus With Sage And Lemon Butter Recipes

ROASTED ASPARAGUS WITH LEMON, BUTTER, AND PARMESAN

Steps:

• Rinse 2 bunches of asparagus and break off the ends by holding the base end and snapping it wherever it snaps.
• Place asparagus in a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper. Roll asparagus lightly to coat in oil and seasonings.
• Squeeze 1/2 of a lemon evenly over the asparagus. Line the top third of the asparagus with lemon slices from the second half of your lemon. Thinly slice 4 tbsp of butter and line the center of the asparagus with butter.
• Bake at 400°F for 10 minutes or until asparagus is tender. Remove asparagus from the oven and set oven to Broil.
• Sprinkle the center of the asparagus with Parmesan cheese then return to the center of the oven and broil 2-3 minutes or until cheese is melted and golden.

ROASTED ASPARAGUS SALAD WITH FRIED SAGE

Steps:

• Preheat the oven to 450 degrees.
• Trim bottom of asparagus spears at point where they turn pale and tough. If spears are medium to thick, peel lower two thirds of the trimmed spears with sharp vegetable peeler. Thin spears needn't be peeled. Place them in a bowl, add chopped sage, olive oil and a light sprinkle of salt and toss lightly. Spread asparagus in a single layer on a baking sheet and roast until the spears are slightly limp -- 4 to 8 minutes depending on their thickness. Remove from oven and let cool. Heat olive oil in a 1 1/2 to 2 quart saucepan to 330 degrees. Drop in half of the sage leaves and turn them in the oil with a wire skimmer or slotted spoon. Fry for only 10 to 15 seconds, do not let the leaves brown. Then remove them to paper towels to drain. Fry the remaining sage leaves and sprinkle them all lightly with salt. They should crisp when they cool. The sage can be fried up to 1 day ahead of time -- store in airtight container at room temperature. Shave the Parmigiano cheese into thin curls. For the dressing, combine lemon zest, lemon juice, chopped sage, salt, pepper in a small mixing bowl, whisk in the oil. When ready to serve, toss asparagus with the dressing in a large bowl. Arrange the dressed asparagus on a serving platter, sprinkle with Parmigiano curls and with the fried sage leaves.

ROASTED ASPARAGUS WITH PARMESAN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
• Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
• Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.

LEMON-ROASTED ASPARAGUS

Steps:

• Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.

ROASTED ASPARAGUS SALAD WITH FRIED SAGE

Steps:

• Preheat oven to 450ºF. Trim the bottoms of the asparagus spears at the point where they turn pale and tough. If the spears are medium to thick, peel the lower 2/3 of the trimmed spears with a sharp vegetable peeler. Thin spears do not need to be peeled. Place them in a bowl and toss with the chopped sage, olive oil and a light sprinkle of salt. Spread the asparagus in a single layer on a baking sheet and roast until the spears are slightly limp when you hold them from the bottom, 4-8 minutes depending on their thickness. They will continue to cook once you remove them from the oven. Let cool.
• Fried Sage:.
• Heat the oil in a 1 1/2 - 2-quart saucepan. Drop in half of the sage leaves and turn them in the oil with a wire skimmer or slotted spoon. They'll sizzle loudly at first, but if they're dry, they won't splatter. Fry for only 10 to 15 seconds, then remove them to paper towels to drain. Do not let the leaves brown. Fry the remaining sage leaves and sprinkle them all lightly with salt. They should crisp when they cool. The sage can be fried up to 1 day ahead of time; it will stay crisp if stored in an airtight container at room temperature.
• Cheese:.
• Hold a wedge of Parmigiano in your hand and use a sharp vegetable peeler with light pressure to shave thin curls of the cheese into a bowl. You'll want to shave off 2 ounces, about 1 cup.
• Dressing:.
• Combine all the dressing ingredients except the olive oil in a small mixing bowl, then whisk in the oil.
• Assembling the salad:.
• When ready to serve, toss the asparagus with the dressing in a large bowl. Arrange the asparagus in a fan shape on a serving platter or individual plates. Sprinkle with the Parmigiano shavings and then with the fried sage leaves. If you have a sage plant that's flowering, sprinkle the salad with some of its blossoms.
• Variation:
• Warm Roasted Asparagus with Sage Butter:.
• Roast the asparagus spears as directed. While they are roasting, melt 4 tablespoons unsalted butter in a small (8-inch) skillet over medium-low heat. Add the 30 sage leaves and cook, stirring often, until the butter begins to brown slightly and the sage gives off a nutty, toasty aroma, 3 to 4 minutes. Stir in the finely sliced zest of 1 lemon, 3 tablespoons lemon juice, and 1/4 teaspoon salt. Transfer the asparagus to a warm platter and spoon the sage leaves and lemon butter on top. Sprinkle with the Parmigiano shavings and sage blossoms if available.

ROASTED ASPARAGUS WITH LEMONY BREADCRUMBS

Steps:

• Preheat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet, and drizzle with oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until tender, 18 to 20 minutes, then transfer to a platter.
• Meanwhile, melt butter in a medium skillet over medium heat. Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Remove from heat, and stir in lemon juice and zest. Season with salt.
• Top asparagus with breadcrumbs, and garnish with lemon.