Roasted Asparagus
Asparagus is always a welcome addition to spring pasta, stews and soups. But as a side dish, it is especially delicious with herbs and butter. The sage butter in this recipe really enhances the asparagus flavor and is wonderful served with roast meat, and especially lamb.
Makes
Serving size
Ingredients
20 medium (300 grams) asparagus stalks
2 tablespoons olive oil
⅛ teaspoon sea salt (included in the nutrient analysis)
⅛ teaspoon black pepper, freshly ground
2 tablespoons butter
¼ cup sage leaves, fresh
1 lemon, juiced
Instructions
- Preheat oven to 400°F.
- Trim off the tough ends of the asparagus.
- Place asparagus in a shallow baking dish. Drizzle olive oil and season with salt and pepper.
- Roast in the oven for 15 minutes.
- Melt butter and add chopped sage and lemon while asparagus is roasting.
- Remove the asparagus when tender, testing with a fork.
- Transfer asparagus to a serving dish. Pour sage/lemon butter over the stalks.
- Serve immediately.
Cooking Tip
Asparagus can be easily ‘trimmed’ by bending each stalk from the middle to the cut end gently. You will see where it naturally breaks, let it snap and the remaining stalk will be tender for eating.
Recipe Contributed by FamilyCook Productions
Your support goes further with AKF
Your donation allows AKF to support people wherever they are in their fight against kidney disease – from prevention through transplant. For more than 50 years, we have fought on all fronts for millions of people impacted by kidney disease.
Donate today to support our work
