Roasted Asparagus With Sage And Lemon Butter

• 2 lbs thin asparagus, ends trimmed
• 2 teaspoons olive oil
• salt
• 4 tablespoons unsalted butter
• 30 sage leaves
• 3 tablespoons fresh lemon juice
• 1/2 shredded lemon, zest of
• parmigiano-reggiano cheese, for shaving

1. Preheat the oven to 450u0b0. Toss the asparagus with the olive oil and 1/2 teaspoon of 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.
2. 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 1/4 teaspoon of salt.
3. 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.

thin, olive oil, salt, unsalted butter, sage, lemon juice, lemon, cheese

Taken from www.food.com/recipe/roasted-asparagus-with-sage-and-lemon-butter-133156 (may not work)