Mom and I made a great dinner tonight. She cooked shrimp scampi, I made asparagus. Usually when I cook with shallots, they act as a minor player in the dish. Here they take top billing alongside the asparagus. Adding the butter at the end gives you maximum flavor with minimum fat – it’s a chef-style trick.
Asparagus with Shallots
Serves 4
1 lb. asparagus, woody ends trimmed, cut on the bias into 2” pieces
4 shallots, sliced thin
1 T. olive oil
Salt and pepper to taste
1 T. butter
Warm the oil over medium heat in a large skillet. Add the asparagus and shallots and sauté until just tender, 8 to 10 minutes (exact timing will depend on thickness of asparagus stalks). Add the salt, freshly ground pepper, and butter and stir until the butter is melted. Remove from heat and serve.
Asparagus with Shallots
Serves 4
1 lb. asparagus, woody ends trimmed, cut on the bias into 2” pieces
4 shallots, sliced thin
1 T. olive oil
Salt and pepper to taste
1 T. butter
Warm the oil over medium heat in a large skillet. Add the asparagus and shallots and sauté until just tender, 8 to 10 minutes (exact timing will depend on thickness of asparagus stalks). Add the salt, freshly ground pepper, and butter and stir until the butter is melted. Remove from heat and serve.
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