Recipe courtesy "Robert, the First," by Robert Irvine with Brian O'Reilly, Harper Collins Publishers, 2006
Print
Total:
13 min
Prep:
5 min
Cook:
8 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 12 asparagus stalks
  • 1/8 cup grapeseed oil
  • 2 tablespoons butter
  • 6 fresh sage leaves
  • Salt and pepper

Directions

Rinse the asparagus, peel the stalks and then remove the tough white ends at the base. Saute the asparagus in oil and butter until tender (along with the sage leaves). Discard the sage leaves after cooking. Season with salt and pepper.

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