"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Roasted Asparagus With a Twist Recipe

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This recipe for Roasted Asparagus With a Twist, by , is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kiera Werner
Added: Friday, July 11, 2008


1 cup vegetable or olive oil
30 FRESH sage leaves, patted dry

Zest of 1 lemon
3 T Freshly squeezed lemon juice
1 tablespoon chopped FRESH sage
1/4 tsp salt
Freshly ground pepper to taste
1/4 cup EXTRA-VIRGIN Olive Oil

2 lbs fresh asparagus
1 tablespoon finely chopped FRESH sage
1 1/2 T olive oil

2 ounces FRESH Parmesan cheese curls

Heat oil in a 2 quart saucepan to 330F or until very hot, but not smoking. Drop in half of sage leaves and turn with slotted spoon. Fry for only 10 to 15 seconds, do not let the leaves brown. Drain on paper towels. Fry remaining leaves. Sage can be fried a day ahead and stored in an airtight container at room temperature.

Combine lemon zest, lemon juice, chopped sage, salt, and pepper in a small mixing bowl, whisk in the oil. Set aside.

Preheat oven to 450F.
Trim asparagus bottoms off. If spears are thick, peel lower 2/3 of trimmed spears with vegetable peeler. Thin spears need not be peeled.
Toss asparagus with olive oil, chopped sage, and salt.
Spread on a baking sheet and roast at 450 until they are slightly limp-about 4 to 8 minutes. Remove from oven.

Toss asparagus with dressing. Arrange on serving platter; sprinkle with Parmesan curls and fried sage leaves.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is easier than it looks. Just make the fried sage leaves ahead of time and the rest is simple and oh so good! The original recipe called for this to be served cold as a salad. To do this, just cool the asparagus before tossing with dressing.




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