Crispy Asparagus Sauce

Crispy Asparagus Sauce

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When asparagus are fresh, this is my go-to sauce recipe. It's a perfect vegetarian sauce to toss with pasta!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes



  • 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.
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