Salmon with Sage-Roasted Asparagus

Monday November 5

Another recipe from the Herbfarm Cookbook.

Original recipe:
Roasted Asparagus with Sage and Lemon Butter
SERVES: 6
ingredients
2 pounds thin asparagus, ends trimmed
2 teaspoons olive oil
Salt
4 tablespoons unsalted butter
30 sage leaves
3 tablespoons fresh lemon juice
Shredded zest of 1/2 lemon
Parmigiano-Reggiano cheese, for shaving
directions
Preheat the oven to 450°. Toss the asparagus with the olive oil and 1/2 teaspoon of salt. Spread on a baking sheet and roast in the oven for about 5 minutes, or until the spears are just tender when pierced with a knife.
In a small skillet, melt the butter over moderately low heat. Add the sage leaves and cook, stirring often, until the butter is lightly browned, about 2 minutes. Stir in the lemon juice and 1/4 teaspoon of salt.
Transfer the asparagus to a warmed platter and spoon the sage-lemon butter on top. Garnish with the lemon zest, top with shavings of Parmigiano-Reggiano cheese and serve.

We cut this down for two people but a full l(u)b. of asparagus. When the gooses were just about finished, we shoved them over and plopped down 2 salmon steaks. Done in 5-7 minutes with a flip in the middle. No cheese.
They also have a variant where the sage leaves are fried and the asparagus is dressed with lemon juice and olive oil for a salad.