On its own, Asparagus is one of my favorite vegetables. There are a number of ways to cook it, and as long as you follow a few simple techniques, they are all great. But it’s also easy to elevate the flavors even more with the addition of other ingredients and flavors. In this recipe video, I show you how to sauté asparagus which shallots, which together add another flavor component to the vegetable, and what’s still a simple dish, really tasty.
Recipe Overview & Keys to Success
To the best asparagus possible, just remember a few things:
- Overcooked asparagus gets limp, soggy and bad tasting; so don’t walk too far away when cooking it. You want to test doneness every couple minutes.
- I like to cook the shallot and asparagus together, which essentially steams the shallots and prevents caramelization. While I love browned shallots for many dishes, this one, I think it’s a bit overkill and you risk drowning out the asparagus.
RECIPE FOR ASPARAGUS WITH SHALLOT
Ingredients (for 2)
- 8 – 10 stalks of cleaned and trimmed asparagus
- 1 large (2 medium) size shallots sliced into rings
- 1/2 tablespoon of butter
Asparagus with Shallot
- Clean and trim the asparagus
- Bring about a ½ inch of water to a boil in your sauté pan
- Add the asparagus, and the sliced shallot to the boiling water and cook until tender; the water should be just evaporating at that point – if not, drain the access water
- Add the butter and toss to coat everything, season with salt and pepper
You can serve these up with your favorite dish…they go great with fish, chicken, steak…just about anything. Hope you enjoy it!!