Sunday, December 5, 2010

Roasted Asparagus Salad with Fried Sage

**found in an older issue of Elle Magazine

2lbs fresh asparagus, trimmed
1 tbsp fresh sage, finely chopped
1 1/2 tbsp olive oil; 1 extra cup for frying
salt
30 medium-size fresh sage leaves, patted dry
1 cup shaved Parmigiano-Reggiano cheese

Dressing:

Zest of 1 large lemon
3 tbsp lemon juice
1 tbsp fresh sage, chopped
1/4 tsp salt
Freshly ground pepper to taste 
1/4 cup extra virgin olive oil

Preheat oven to 450 degrees.  In bowl, toss asparagus with chopped sage and olive oil, then lightly salt.  Spread asparagus in single layer on baking sheet and roast until slightly sauced, 4-8 minutes.  Remove from oven and let cool.  In a 2-quart saucepan, heat 1 cup oil to 330 degrees.  Drop in half of sage leaves and turn with slotted spoon.  Fry 10-15 seconds, then remove to paper towel to drain.  Do not let leaves brown.  Fry remaining sage leaves and sprinkle lightly with salt.  Combine dressing ingredients, except olive oil, in small mixing bowl, then whisk in oil.  Toss asparagus with dressing in large bowl.  Arrange dressed asparagus in fan shape on serving platter.  Sprinkle with Parmigiano shavings and fried sage leaves.

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