Roasted Asparagus Salad with Fried Sage
2 pounds fresh asparagus
1 tablespoon fine chopped fresh sage
1 1/2 tablespoons olive oil
1 cup oil for frying
30 fresh medium sage leaves, pat dry
2 ounces Parmesan cheese
zest of 1 lemon, thin sliced
3 tablespoons fresh squeezed lemon juice
1 tablespoon chopped sage
1/4 teaspoon salt
1/4 cup extra virgin olive oil
Preheat the oven to 450ºF. Trim bottom of asparagus spears at point
where they turn pale and tough. If spears are medium to thick, peel
lower two thirds of the trimmed spears with sharp vegetable peeler.
Thin spears need not be peeled. Place them in a bowl, add chopped
sage, olive oil and a light sprinkle of salt and toss lightly.
Spread asparagus in a single layer on a baking sheet and roast until
the spears are slightly limp – 4 to 8 minutes depending on their
thickness. Remove from oven and let cool.
Heat olive oil in a 1 1/2 to 2 quart saucepan to 330ºF. Drop in half
of the sage leaves and turn them in the oil with a wire skimmer or
slotted spoon. Fry for only 10 to 15 seconds, do not let the leaves
brown. Then remove them to paper towels to drain. 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 store in airtight container at room temperature.
Shave the Parmigiano cheese into thin curls.
For the dressing, combine lemon zest, lemon
juice, chopped sage, salt, pepper in a small mixing bowl, whisk in
When ready to serve, toss asparagus with the
dressing in a large bowl. Arrange the dressed asparagus on a serving
platter, sprinkle with Parmigiano curls and with the fried sage
Yield: 4 servings.