Asparagus and Shallots

A plate with the vegetable and chicken on it - square

This asparagus and shallots recipe is a quick and elegant side dish that’s light, flavorful, and ready in under 20 minutes. Perfect for busy weeknights or complementing a special meal, it’s a simple way to add freshness and color to your plate.

Course Side Dish

Cuisine Vegetable

Keyword asparagus and shallots

Prep Time 5

Cook Time 12

Total Time 17

Servings cups

Calories 101kcal

Author Elaine Benoit

Equipment

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.

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