Asparagus + Fried Sage Pasta in a Lemon Brown Butter Sauce

Asparagus season is still in full swing here at the farm, so here is a quick and easy asparagus recipe for any night of the week! And now that herbs out growing in abundance, I added chives and sage into the mix as well.  

Cook Time: 15 mins          Serves: 2


  • 8oz package of your favourite pasta 
  • ½ pound of asparagus, tough ends chopped, cut into 1 inch pieces
  • 1 lemon, juiced
  • 3 tablespoons unsalted butter
  • ¼ cup walnuts, chopped
  • handful of sage leaves
  • handful of chopped chives {parsley would also be a great alternative}
  • 2 tablespoons grated parmesan
  • fresh ground pepper, to taste


  • bring a large pot of water to a boil.
  • while waiting for the water to boil, measure and cut your ingredients to have everything ready!
  • in a large skillet, melt the butter over medium heat until frothy.
  • add chopped asparagus to the pan, stir slightly to coat asparagus with butter and cover with the pan with a lid. cook until tender {about 5 minutes, depending on the size of the asparagus. you want it to stay crisp and not get soggy!}
  • while the asparagus is cooking, add the pasta to the boiling water and cook according to the package instructions.
  • drain the pasta when done and set aside.
  • when the asparagus is done, remove asparagus with a slotted spoon, leaving the browned butter in the skillet. set aside.
  • add full sage leaves to the remaining browned butter. leave for about a minute and then remove sage from butter and place on a paper towel covered plate.
  • add the lemon juice and black pepper to the pan with the remaining browned butter. bring to a boil, let boil for 1 minute.
  • then add the pasta and asparagus back to the pan. add walnuts, chives and parmesan cheese to the bowl and toss gently to combine.
  • serve with a garnish of grated parmesan and the fried sage leaves, enjoy!