Roasted Asparagus with Sage and Lemon Butter

  • Active Time 5m
  • Total Time 10m

6 Servings


  • For the Asparagus:
  • 2 pounds thin asparagus, ends trimmed
  • 2 teaspoons olive oil
  • 3/4 teaspoon salt, divided
  • For the Butter:
  • 4 tablespoons unsalted butter
  • 30 sage leaves
  • 3 tablespoons fresh lemon juice

  • Shredded zest of 1/2 lemon
  • Parmigiano-Reggiano cheese, for shaving



Preheat the oven to 450 degrees F.

Toss the asparagus with the olive oil and 1/2 teaspoon of the 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 the remaining 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.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1973

nutrition information per serving

125 calories; 10g total fat; 21mg cholesterol; 4mg sodium; 9g carbohydrates; 4g fiber; 4g 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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