ROASTED ASPARAGUS SALAD WITH FRIED SAGE

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Roasted Asparagus Salad With Fried Sage image

This is a great side dish from The Herbfarm Cookbook. The Herbfarm is a small restaurant, east of Seattle. They grow all of their own herbs all over the property, and use them fresh in their recipes. As it is a small restaurant, they have small dinner parties - most times you have to make reservations about 9 months in advance. Then you are served a wonderful 9-course meal prepared with the freshest herbs in season at the time. I haven't been there yet, but it sounds like a wonderful experience. You can roast the apsaragus ahead of time, but don't dress the spears until ready to serve, since the lemon juice drains their color.

Provided by lazyme

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs asparagus
1 tablespoon fresh sage, finely chopped
1 1/2 tablespoons olive oil
salt
1 cup olive oil, for frying
30 medium sage leaves, patted dry
parmigiano-reggiano cheese, wedge
1 large lemon, thinly sliced, zested
3 tablespoons lemon juice
1 tablespoon fresh sage, chopped
1/4 teaspoon salt
fresh coarse ground black pepper
1/4 cup extra virgin olive oil

Steps:

  • Preheat oven to 450ºF. Trim the bottoms of the asparagus spears at the point where they turn pale and tough. If the spears are medium to thick, peel the lower 2/3 of the trimmed spears with a sharp vegetable peeler. Thin spears do not need to be peeled. Place them in a bowl and toss with the chopped sage, olive oil and a light sprinkle of salt. Spread the asparagus in a single layer on a baking sheet and roast until the spears are slightly limp when you hold them from the bottom, 4-8 minutes depending on their thickness. They will continue to cook once you remove them from the oven. Let cool.
  • Fried Sage:.
  • Heat the oil in a 1 1/2 - 2-quart saucepan. Drop in half of the sage leaves and turn them in the oil with a wire skimmer or slotted spoon. They'll sizzle loudly at first, but if they're dry, they won't splatter. Fry for only 10 to 15 seconds, then remove them to paper towels to drain. Do not let the leaves brown. Fry the remaining sage leaves and sprinkle them all lightly with salt. They should crisp when they cool. The sage can be fried up to 1 day ahead of time; it will stay crisp if stored in an airtight container at room temperature.
  • Cheese:.
  • Hold a wedge of Parmigiano in your hand and use a sharp vegetable peeler with light pressure to shave thin curls of the cheese into a bowl. You'll want to shave off 2 ounces, about 1 cup.
  • Dressing:.
  • Combine all the dressing ingredients except the olive oil in a small mixing bowl, then whisk in the oil.
  • Assembling the salad:.
  • When ready to serve, toss the asparagus with the dressing in a large bowl. Arrange the asparagus in a fan shape on a serving platter or individual plates. Sprinkle with the Parmigiano shavings and then with the fried sage leaves. If you have a sage plant that's flowering, sprinkle the salad with some of its blossoms.
  • Variation:
  • Warm Roasted Asparagus with Sage Butter:.
  • Roast the asparagus spears as directed. While they are roasting, melt 4 tablespoons unsalted butter in a small (8-inch) skillet over medium-low heat. Add the 30 sage leaves and cook, stirring often, until the butter begins to brown slightly and the sage gives off a nutty, toasty aroma, 3 to 4 minutes. Stir in the finely sliced zest of 1 lemon, 3 tablespoons lemon juice, and 1/4 teaspoon salt. Transfer the asparagus to a warm platter and spoon the sage leaves and lemon butter on top. Sprinkle with the Parmigiano shavings and sage blossoms if available.

Rose Mills
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I'm not a big fan of asparagus, but this salad was surprisingly good. The roasted asparagus was tender and flavorful, and the fried sage added a nice touch.


Antre Nugent
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This salad is a great way to use up leftover roasted asparagus.


sajad ahmad
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TheRoastedAsparagusSalad is a great recipe for a quick and easy weeknight meal.


Adam Mpete
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I'm not sure why, but my roasted asparagus turned out a bit tough. I think I'll try roasting it at a lower temperature next time.


rmb bangla song
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This salad is a bit time-consuming to make, but it's worth the effort. The roasted asparagus and crispy sage are delicious.


abdi ginna
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TheRoastedAsparagusSalad was a bit bland for my taste. I think I'll add some more spices next time.


Dipto Basak (Vasa)
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I tried this recipe and it was a bit too salty for my taste. I think I'll use less salt next time.


Amobiles Frpmaster
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This salad is a great way to get your daily dose of vegetables. It's also a good source of fiber and vitamins.


Chimnaz Pashayeva
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I love the combination of roasted asparagus and crispy sage in this salad. It's a simple but delicious dish.


Kashif Ameen
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TheRoastedAsparagusSalad is a refreshing and flavorful salad that's perfect for a summer lunch or dinner.


Mishal Chaudhry
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This salad is a great way to use up leftover asparagus. It's also a healthy and delicious side dish for any meal.


Md Mojibore
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I'm not usually a fan of asparagus, but this salad changed my mind. The roasting process brought out the sweetness of the asparagus and the fried sage added a savory touch. The dressing was also really good.


Maines Soko
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TheRoastedAsparagusSalad was easy to make and packed with flavor. The asparagus was roasted to perfection and the fried sage added a nice crunch. The dressing was simple but delicious.


Alexander Gubski
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I tried this recipe last night and it was a hit! My family loved the combination of roasted asparagus, crispy sage, and tangy dressing.


Hayleigh Petrie
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ThisRoastedAsparagusSalad is a real winner! The asparagus was perfectly roasted, and the fried sage added a lovely crispy and flavorful touch. The dressing was light and tangy, and brought all the elements together beautifully.


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