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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. 

Asparagus plated with some chicken with mushrooms. There is a salad and wok with the veggie in it in the background

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!

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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.
A plate with asparagus and onions on it with chicken in the back
Photo Credit: Dishes Delish.

How to make asparagus and shallots

Pre step

Get out a wok, large skillet, or large sauté pan.

Step one

Gather the ingredients – asparagus spears, shallots, and olive oil.

Asparagus, shallots, olive oil and a wok on a wooden table

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.

Shallots sautéd in a wok with a few oven mitts in the background

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.

Asparagus in the wok completely cooked with a plate of chicken in the background

Mmmm.

All that is left, is for me to plate this veggie with maple mustard chicken.

The vegetable plated with some chicken with mushrooms. There is a salad and wok with the veggie in it in the background

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!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

A plate with the vegetable and chicken on it - square

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. 
5 from 8 votes
Print Pin Rate
Course: Side Dish
Cuisine: Vegetable
Keyword: asparagus and shallots
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 4 cups
Calories: 101kcal

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

Equipment

See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!

Notes

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.
  • 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

Serving: 1cup | Calories: 101kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 301mg | Fiber: 2g | Sugar: 3g | Vitamin A: 855IU | Vitamin C: 8.7mg | Calcium: 39mg | Iron: 2.6mg
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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.

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26 Comments

  1. lol, I can smell it but I would still totally eat a whole platter of this! It’d be a lovely side dish for Thanksgiving.

  2. Such a simple recipes but I can see myself using this a lot. It’s so hard to think of weeknight side dishes and I always forget about shallots. Can’t wait to try this!

  3. I know what you mean, I could always smell that too, doesn’t bother me though.
    This should be my dinner this week, it’s just the asparagus are so small here around. I will save and wait.

  4. 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.

    1. 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.

      1. 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.

    2. 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.

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