From inthekitchenwithkath.com
(Adapted from a David Tanis recipe in the New York Times)
Serves 4
1½ pounds asparagus, tough ends cut off
4 tablespoons unsalted butter
2 tablespoons chopped sage, plus 12 whole sage leaves
2 tablespoons lemon juice, plus ½ teaspoon lemon zest
1 tablespoon toasted pistachios, chopped (optional)
Salt and pepper
1. Put a plate in the oven and preheat the oven to Warm.
2. Bring one inch of water to a boil in a skillet. When it’s boiling, add 1 teaspoon salt and the asparagus. Cook for 2 minutes.
3. Drain the asparagus and put it on the warm plate in the oven.
4. Return the empty skillet to the burner on medium-high heat and add the butter. When it’s melted, add the chopped sage and sage leaves. Cook for a minute or two until the butter is lightly browned.
5. Add the lemon juice and zest and turn the heat down to low.
6. Add the asparagus. Season with salt and pepper and turn the asparagus in the butter with tongs.
7. Put the asparagus on a serving plate and pour all of the butter sauce over it. Sprinkle with the pistachios, if using.