Asparagus and Shallots
Asparagus and shallots is a simple yet flavorful side dish that’s perfect for any dish. Light, fresh, and ready in under 20 minutes, it’s an easy way to add a touch of elegance to your weeknight dinners.
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!
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.
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.
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Step four
Add the asparagus and garlic. Sprinkle on some sea salt and black pepper, toss 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 and eat and enjoy.
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- 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.
Nutrition
Originally published in September of 2017.
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
I love both asparagus and shallots so this recipe was perfect for me. So good.
Thank you Edyta!!
This dish is delicious!! I love shallots.
Thanks, Chris.
I never knew that about asparagus, it never deterred me because asparagus and this recipe IS awesome!
Thank you, Tina 🙂
I love shallots. This is a great combination. And easy too.
Me too Brandi! Sometimes I prefer shallots over onions!
Such a great and easy sidedish. I can’t wait to make it again for the upcoming holidays!
Thank you Serena!
I didn’t know what to do with shallots received, and my husband said they were stronger than onions. When we found this recipe, we found a great new way to enjoy asparagus. I just recently found your website, and I absolutely have enjoyed the healthy variance of foods here!! Thank you.
I apologize, but I forgot to give it the rating. It actually deserves about a 9 or 10, but the website only goes to 5 stars.
You have made my day. Not only by making the recipe and enjoying it, BUT by coming back and rating it because you forgot before. Have a lovely day! And thank you, Kandy.
Thank you Kandy. I really appreciate it. I always try to make things healthier with less sugar (not that this recipe has sugar) You made my day.