Make this easy side dish in the spring, when asparagus is at its peak.
- 1 1/2 pounds thin asparagus, trimmed
- 2 teaspoons olive oil
- Salt and pepper, to taste
- 3 tablespoons butter
- 2 tablespoons chopped fresh sage
Preheat oven to 475 degrees F.
Place asparagus on rimmed large baking sheet. Drizzle oil over asparagus; toss to coat. Arrange asparagus evenly over baking sheet. Sprinkle with salt and pepper. Roast in the oven until asparagus is crisp-tender and beginning to brown in spots, turning halfway through baking, about 15 minutes.
Meanwhile, cook butter in a small saucepan over medium heat until butter simmers and is pale golden brown, about 6 minutes. Add sage and simmer 1 minute longer. Remove from heat.
Drizzle sage butter over roasted asparagus. Toss to coat. Arrange asparagus on serving platter and serve.
Recipe created exclusively for Cooking.com by Rochelle Palermo, Food Editor at Cooking.com.
Tip: VARIATION: <br>The asparagus can be steamed instead of roasted and then tossed with the brown-sage butter.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
86 calories; 8g total fat; 16mg cholesterol; 3mg sodium; 4g carbohydrates; 2g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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