Roasted Asparagus with Lemon Sage Butter

  • Yield 6 to 8 servings


2 pounds thin asparagus, trimmed
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 cup (1/2 stick) unsalted butter
35 fresh sage leaves
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/4 teaspoon kosher salt
3/4 cup chopped toasted hazelnuts


  1. Preheat the oven to 450 degrees.
  2. Toss the asparagus with the olive oil and 1/2 teaspoon kosher salt in a bowl.
  3. Arrange in a single layer on a baking sheet and bake for 5 minutes or until tender. (You may grill the asparagus if desired.)
  4. Melt the butter over medium-low heat in a medium frying pan.
  5. Add the sage leaves and cook until the butter is light brown and the sage leaves are crispy, stirring constantly.
  6. Stir in the lemon juice, lemon zest and 1/4 teaspoon kosher salt.
  7. To serve, arrange the asparagus on a warm serving platter and drizzle with the butter. Sprinkle with the toasted hazelnuts.

Recipe reprinted with permission from The Saturday Club, Main Line Entertains (The Saturday Club, 2005)



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