Sauteed Asparagus With Shallots Recipes

SAUTEED ASPARAGUS WITH SHALLOTS

Steps:

• 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!!

EASY SAUTéED ASPARAGUS

Steps:

• Heat up ¼ cup olive oil over medium-high heat until just shimmering.
• Add the asparagus and season with kosher salt and black pepper.
• Cook for a couple minutes, tossing regularly, then add the shallots and garlic and cook for another 3 minutes or until the asparagus is tender and lightly browned.
• Remove from the heat and add the lemon juice, zest, spices, roasted peppers and feta cheese. Serve immediately.

PAN-FRIED ASPARAGUS WITH SHALLOTS

Steps:

• In a large skillet, melt butter over medium-high heat. Add the shallot and cook for 1 minute then add the asparagus. Cook for 5 minutes and season with a little salt and pepper. Serve warm.

SAUTEED ASPARAGUS WITH OLIVES AND BASIL

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the asparagus, 1/4 teaspoon salt and some pepper and cook, stirring, until the asparagus is bright green and crisp-tender, 5 to 7 minutes. Add the olives, basil and 1/4 teaspoon salt and toss well. Serve.

SAUTEED ASPARAGUS

Steps:

• Bring a large pot of water to a boil. Generously salt it so that it tastes like the sea. Prepare a separate large bowl of cold salted water for an ice bath.
• Add the asparagus to the boiling water and allow to blanch for about 1 minute. Transfer the asparagus using tongs or a spider to the ice bath to shock. Remove from the bath and lay the asparagus on a paper towel to dry slightly.
• Meanwhile, in a medium saute pan over medium-high heat, add olive oil to lightly coat. Add the shallot and cook until translucent, about 3 minutes. Then add the garlic and combine, cooking until tender and fragrant, about 1 minute more. Add the asparagus and saute until heated through. Season with salt and crushed red pepper. Toss with the lemon zest and plate. Serve as a side to your meal!

SAUTEED ASPARAGUS

Steps:

• Drizzle olive oil into a large skillet over medium-high heat and heat. Once oil is hot add asparagus spears; cover and cook for 5 minutes, stirring occasionally. Add water and cover to steam asparagus and keep it from drying out. Continue cooking for another 5 minutes or until asparagus is tender. Season with salt and pepper.

PAN-SEARED ASPARAGUS WITH CRISPY GARLIC

Steps:

• Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
• Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.

SAUTEED ASPARAGUS

Steps:

• Heat the butter and oil in a large saute pan over medium heat. Add the shallots and cook until they begin to soften, about 1 minute. Add the asparagus and season with 1 teaspoon salt and some pepper. Cook the asparagus, stirring occasionally, until cooked through but still bright green, about 4 minutes. Transfer the asparagus to a platter and garnish with lemon zest.