SAGE YUM CARROTS and ASPARAGUS

by:

July 19, 2020

Sage is often an under utlized herb. Grows like a weed, critters don’t eat in from your yard unlike parsley which rodents love. So add some sage to both your garden and your cooking routine. Although “fry” isn’t  word I use often but…”fried” sage is crispy and delicous and a great garnish on many things. If you don’t want to have butter but only cripsy sage leaves. You just need a little oil in a small skillet and “fry” until bubbles subside, drain on paper towels and season with salt. Sage yum. 

Ingredients

  • 1 bunch of baby carrots
  • 1 bunch of asparagus
  • 4 tablespoons butter
  • 8 -12 leaves sage – dry 

Instructions

To make the sage butter, melt butter in a small pan and cook over medium heat for about 5 minutes until sage is crispy and butter is infused. 

Cut carrots in half length wise, place cut side down on an oiled sheet pan, and drizzle with oil.

Bake in a pre-heated 400 degree oven, until cut side is starting to brown and carrots are soft.

Turn over and roast a few more minutes. Season with salt.

While the carrots are roasting, blanch asparagus in salted water for 2 to 3 minutes, keep them crispy but just cooked.

Drain and combine with the cooked carrots. Toss with sage butter and crispy fried sage leaves.

Photo and Food Styling by Mimi Newman