The sage and brown butter adds a wonderful nutty flavor perfect with any type of roast, as well as veal or chicken parmigiana.

Serves 6

2 lb of Asparagus (any size thickness)
15 Medium Sage Leaves
1 Clove of Garlic
2 tablespoons Lemon Juice
4 teaspoons Unsalted Butter
2 teaspoons Olive Oil
3/4 teaspoon Salt
Lemon Zest
Parmigiano-Reggiano Cheese

Preheat oven to 450°F

Trim the ends of the asparagus. Toss with the olive oil and the salt. Spread on a baking sheet and roast for approx 5 minutes until the spears are just tender.
Slightly crush the garlic using the flat of a knife or a garlic press.

In a small skillet, melt the butter over low heat. Add the garlic and the sage leaves and cook and stir for 2 minutes until butter is lightly browned. Remove the garlic. Stir in lemon juice and a pinch of salt (1/4 tsp)

Arrange asparagus on a warm platter. Drizzle sage butter on top. Sprinkle with Lemon Zest and top with Parmigiano shavings.

Serve immediately.