Crispy Asparagus Sauce

When asparagus are fresh, this is my go-to sauce recipe. It's a perfect vegetarian sauce to toss with pasta!

Prep Time 5

Cook Time 20

Total Time 25

▢ 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.