Crispy Asparagus Sauce
When asparagus are fresh, this is my go-to sauce recipe. It's a perfect vegetarian sauce to toss with pasta!
- Baking sheet
- Parchment paper
- Sauté pan
- cheese grater
- 500 g asparagus - white bottom snapped off, stem cut in small rounds, tips whole (or halved if very thick)
- 45 g parmesan cheese - grated
- 100 g cherry tomatoes - halved
- 60 ml extra virgin olive oil
- 20 g butter
- 7-8 sage leaves
- Salt and pepper to taste
- Turn the oven on 200°C / 390°F
- Snap off the fibrous light bottoms of the asparagus stalks. Cut the stems in small rounds. Keep the tips whole (or if very thick, slice in half length-wise).
- On a baking sheet lined with parchment paper, place the asparagus rounds and tips in one layer. Drizzle with 2 Tablespoons of extra virgin olive oil and 1/2 cup parmesan cheese. Season with salt.
- Roast the asparagus until tender (but still with a crunchy texture) and the parmesan is completely melted and golden (about 10-15 minutes). Turn off the oven and place the asparagus rounds in the sauté pan, keeping the asparagus tips aside on the sheet.
- While asparagus is cooking, in a sauté pan, add remaining 2 Tablespoon of extra virgin olive oil, the butter, the halved tomatoes and the sage. Sprinkle with salt, cover with a lid, turn the heat to low and cook for about 5 minutes or until the tomatoes are softened. We want the tomatoes to be steamed and not overcooked to keep their freshness.
- Add pasta of your choice to the sauce while still hot in the pan. Sprinkle parmigiano, garnish with the asparagus tips, and serve warm.