Asparagus and Shallots
This asparagus and shallots recipe is the perfect easy side dish for healthy weeknight meals! It’s light, flavorful, and comes together in under 20 minutes.
I enjoy the taste of this asparagus and shallots dish with a just about any main dish. For example, I love to eat it enveloped in a quesadilla like this one. And sometimes I eat this vegetable as a side dish with a main dish like mustard chicken. And even though this bottom round roast meal has vegetables in it, this delightful side dish enhances the flavor.
The tenderness of the asparagus and shallots together are so delicious that you will want to make it regularly! Ask me how I know!
This is one of my favorite asparagus recipes.
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Helpful tips
- A good way to make sure the woody part of the asparagus is removed, is to break it off with your hands. Here’s how I do it: I hold my two hands close to the ends of the asparagus and apply pressure. The woody part should snap off easily from the good part of the asparagus.
- Some people use a sharp knife to cut the woody part off, but I find sometimes that hard to chew part stays on the asparagus stalk.
- I do cut the rest of the asparagus in 2 – 3 inch pieces.
- Although I use extra virgin olive oil, for a more robust flavor, add a tablespoon of butter.
- If you don’t have shallots, a good substitute is vidalia onions since they are sweet. Use a large onion or two small to medium ones.
How to make this veggie side dish
Pre step
Get out a wok, large skillet, or large sauté pan.
Step one
Gather the ingredients – asparagus spears, shallots, and olive oil.
Step two
Cut the asparagus spears into 2 – 3 inch pieces and the shallots into chunks.
Step three
Heat your pan on medium heat and once the pan heats up, add a few tablespoons of extra virgin olive oil.
After that heats up, add the shallots first and let them sauté for 6 minutes. They should start to become translucent.
Step four
Add the asparagus and garlic. Sprinkle on some sea salt and black pepper, and let it sauté for another 6 minutes. The asparagus will be tender yet have a slight bite to it.
Mmmm.
All that is left, is for me to plate this veggie with maple mustard chicken.
Perfect!!
I hope you enjoyed the asparagus and shallots recipe as much as we did eating it.
Other great side dishes
And as always, may all your dishes be delish!
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Asparagus and Shallots
Ingredients
Only 4 Ingredients
- 3 shallots (chopped into chunks)
- 1 pound asparagus (chopped into 2 – 3 inch pieces)
- 2 tablespoons olive oil
- 2 teaspoons garlic paste (2 cloves crushed)
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Heat pan on medium and once it heats up, add oil.2 tablespoons olive oil
- When the oil shimmers, add the shallots. Sauté for 6 minutes.3 shallots
- Add asparagus, garlic, salt and pepper and sauté for another 6 minutes.1 pound asparagus, 2 teaspoons garlic paste, 1/2 teaspoon sea salt, 1/8 teaspoon black pepper
- Plate with a main dish.
- Eat
- Smile
- Enjoy
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- A good way to make sure the woody part of the asparagus is removed, is to break it off with your hands. Here’s how I do it: I hold my two hands close to the ends of the asparagus and apply pressure. The woody part should snap off easily from the good part of the asparagus.
- I do cut the rest of the asparagus in 2 – 3 inch pieces.
- If you don’t have shallots, a good alternative is vidalia onions since they are sweet. Use a large onion or two small to medium ones.
