SautÉed Asparagus With Shallots Recipes

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SAUTéED ASPARAGUS WITH SHALLOT + LEMON



Sautéed Asparagus with Shallot + Lemon image

Sautéed Asparagus with Shallot + Lemon. Quick and Easy Paleo and Weight Watchers friendly side dish!

Provided by Alyssa Brantley

Categories     Sides

Time 13m

Number Of Ingredients 6

1 1/2 pounds asparagus (trimmed and cut into 2" pieces)
1 large shallot (finely chopped)
1 tablespoon Ghee (or pastured butter)
1/2 teaspoon kosher salt
freshly ground black pepper
1 medium organic lemon

Steps:

  • Begin by cleaning the asparagus and breaking off the woody stalks at the bottom.
  • Cut asparagus into 2" pieces. Finely chop shallot and zest skin of entire lemon. Cut zested lemon in half and reserve half for squeezing during cooking.
  • Heat a large frying pan over medium heat. Add Ghee. Once hot, add shallots and saute, stirring constantly, for 2 minutes.
  • Toss in asparagus and kosher salt. Continue cooking, stirring occasionally, for 4 to 5 minutes or until tender.
  • Remove from heat, add lemon zest, juice from 1/2 lemon and 10 to 12 turns of freshly ground black pepper. Toss until well coated.

Nutrition Facts : Calories 79 kcal, Carbohydrate 10 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 295 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

SAUTEED ASPARAGUS WITH SHALLOTS



Sauteed Asparagus with Shallots image

In this recipe video, I show you how to make a simple, flavorful vegetable dish - Asparagus with Shallots. One of my favorite vegetables, asparagus is great on its own, but it can also be boosted with the additional of a other simple ingredients. For this recipe, I saute the asparagus with some shallot, which provide a nice onion/garlic flavor, and make an already good looking vegetable even more visually appealing. For the full write up and list of ingredients, head over to the recipe page linked below.

Provided by Dave Beaulieu

Categories     Date Night

Time 25m

Number Of Ingredients 1

Asparagus Shallot Butter

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!!

SAUTEED GARLIC ASPARAGUS



Sauteed Garlic Asparagus image

A simple but tasty twist to regular old Asparagus.

Provided by Ryan Morgan

Categories     Side Dish     Vegetables     Asparagus

Time 30m

Yield 4

Number Of Ingredients 3

3 tablespoons butter or margarine
1 bunch fresh asparagus
3 cloves garlic, chopped

Steps:

  • Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

Nutrition Facts : Calories 102.4 calories, Carbohydrate 5.2 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 5.5 g, Sodium 64 mg, Sugar 2.1 g

PAN-FRIED ASPARAGUS WITH SHALLOTS



Pan-fried Asparagus with Shallots image

Provided by Danny Boome

Categories     side-dish

Time 11m

Yield 4 servings

Number Of Ingredients 4

1 pound asparagus, thinly sliced on a bias
1 large shallot, thinly sliced
1 tablespoon unsalted butter
Coarse salt and freshly ground black pepper

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



Sauteed Asparagus image

Provided by Valerie Bertinelli

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon unsalted butter
1 tablespoon olive oil
1 small shallot, sliced
1 bunch thin asparagus, trimmed and cut into 2-inch pieces
Kosher salt and freshly ground black pepper
1 teaspoon lemon zest, for garnish

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.

SAUTEED ASPARAGUS



Sauteed Asparagus image

Asparagus is a great vegetable when it's fresh and cooked right. My family and friends always love this.

Provided by Spike.STL

Categories     Side Dish     Vegetables     Asparagus

Time 15m

Yield 4

Number Of Ingredients 5

1 bunch fresh asparagus, trimmed
2 tablespoons extra-virgin olive oil
¼ cup water
⅛ teaspoon salt
⅛ teaspoon pepper

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.

Nutrition Facts : Calories 83.6 calories, Carbohydrate 4.4 g, Fat 6.9 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 75.4 mg, Sugar 2.1 g

SAUTEED ASPARAGUS WITH DIJON VINAIGRETTE



Sauteed Asparagus with Dijon Vinaigrette image

Sauteeing asparagus keeps the spears bright green and crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 5

2 teaspoons Dijon mustard
2 tablespoons sherry or red-wine vinegar
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound thin asparagus, trimmed and cut into 2 1/2-inch lengths

Steps:

  • Whisk together mustard, vinegar, and 1 tablespoon oil in a medium bowl. Season with salt and pepper.
  • Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add asparagus, and season with salt and pepper. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 10 to 12 minutes. (If the spears begin to brown, reduce heat to low.)
  • Transfer asparagus to a serving dish. Drizzle with the vinaigrette, toss, and serve immediately.

STIR-FRIED ASPARAGUS WITH BACON AND CRISPY SHALLOTS



Stir-Fried Asparagus With Bacon and Crispy Shallots image

Quickly sauté spring asparagus and top with bacon, crispy fried pickled shallots, and Chinese white soy sauce.

Provided by Jonathan Wu

Categories     Bon Appétit     Asparagus     Vinegar     New York     Shallot     Soy Sauce     Cornmeal     Bacon

Yield Serves 4

Number Of Ingredients 12

1/4 cup black vinegar
1/4 cup sherry vinegar
2 small shallots, thinly sliced into rings
4 ounces slab bacon, cut into 1x1/4-inch pieces
1 tablespoon vegetable oil, plus more for frying (about 3 cups)
1/4 cup all-purpose flour
1/4 cup fine-grind cornmeal
Kosher salt
1 pound asparagus, trimmed, thinly sliced on a diagonal
1 tablespoon white soy sauce
Special Equipment
A deep-fry thermometer

Steps:

  • Combine both vinegars in a medium bowl. Add shallots and let sit, tossing occasionally, 1 hour. Drain and pat dry.
  • Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until most of fat is rendered and bacon begins to brown, 5-7 minutes. Transfer to paper towels. Pour off fat; reserve for another use (scrambled eggs!). Wipe out skillet; reserve.
  • Fit a medium pot with thermometer and pour in oil to come 2" up sides of pot. Heat over medium-high until thermometer registers 300°F. Whisk flour and cornmeal in a shallow bowl. Dredge shallots in flour mixture, shaking off excess. Fry, tossing occasionally, until golden and crisp, about 3 minutes. Transfer to paper towels; season with salt.
  • Heat reserved skillet over medium-high. Swirl remaining 1 Tbsp. oil in pan to coat (this keeps food from sticking); pour out excess. The oil should be shimmering-if it's not hot enough, the asparagus will steam not caramelize. Add asparagus, season with salt, and cook, tossing, until almost cooked through, about 1 minute. Add bacon and 1 Tbsp. water; cook, tossing, until asparagus is cooked through, about 30 seconds. Add soy sauce; toss to coat. Serve topped with shallots.

STEAMED ASPARAGUS WITH SHALLOT VINAIGRETTE



Steamed Asparagus with Shallot Vinaigrette image

Provided by Bon Appétit Test Kitchen

Categories     Side     Steam     Low Fat     Vegetarian     Quick & Easy     Low Cal     Low Sodium     Asparagus     Spring     Healthy     Low Cholesterol     Vegan     Shallot     Bon Appétit

Number Of Ingredients 7

Asparagus
Red wine vinegar
Extra-virgin olive oil
Finely chopped shallots
Chopped fresh flat-leaf parsley
Kosher salt
Freshly ground black pepper

Steps:

  • Drizzle steamed asparagus with a vinaigrette of red wine vinegar, extra-virgin olive oil, finely chopped shallots, and chopped fresh flat-leaf parsley; season with kosher salt and freshly ground black pepper.

GRILLED ASPARAGUS WITH CARAMELIZED SHALLOT VINAIGRETTE



Grilled Asparagus with Caramelized Shallot Vinaigrette image

Choose spears that are smooth and vibrant, with trim, tight tips.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

2 pounds jumbo asparagus
1 1/2 tablespoons olive oil
Salt and freshly ground black pepper
4 ounces pea shoots, for garnish (optional)
Caramelized Shallot Vinaigrette

Steps:

  • Heat grill or a grill pan until medium hot. Snap off and discard the tough ends of the asparagus. Place asparagus in a bowl. Drizzle oil over asparagus; season with salt and pepper. Grill, turning every few minutes, until tender, about 12 minutes. Garnish with pea shoots, if desired; serve with vinaigrette.

ASPARAGUS WITH SHALLOTS



Asparagus With Shallots image

Make and share this Asparagus With Shallots recipe from Food.com.

Provided by spatchcock

Categories     Vegetable

Time 20m

Yield 1 1/2 lbs asparagus, 4 serving(s)

Number Of Ingredients 5

1 1/2 lbs asparagus
1 dash salt
3 teaspoons peanut oil (Fragrant) or 3 teaspoons olive oil
2 shallots, peeled and minced
1 dash parsley, Finely chopped

Steps:

  • Snap off tough ends of asparagus.
  • If asparagus is thick, old or tough, peel bottoms.
  • Add asparagus to pan of boiling salted water.
  • Boil gently until cooked--bright green and tender--but still firm, about 5 to 8 minutes.
  • Remove; drain on towel; put on platter and drizzle with oil, lifting spears to coat.
  • Sprinkle with shallots and parsley.
  • Salt slightly.

ASPARAGUS WITH TOMATO-SHALLOT CONFIT



Asparagus With Tomato-Shallot Confit image

Provided by Pierre Franey

Categories     side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 plum tomatoes
1 tablespoon butter
1 tablespoon chopped shallot (1 shallot)
1 clove garlic, peeled
2 pounds asparagus, trimmed to about 6-inch lengths and peeled
Salt and freshly ground pepper to taste

Steps:

  • Bring a pot of water to a boil. Blanch the tomatoes for 12 to 15 seconds. Remove, and when cool enough to handle, peel the skin. Cut the tomatoes into fourths and remove seeds. Cube the tomatoes. There should be about 1/2 cup.
  • In a separate pan, melt butter over medium heat. Add the shallots and cook, stirring, for two minutes. Add the tomatoes and garlic clove. Cook, stirring, for one minute. Adjust seasonings, and set aside.
  • Place the asparagus in a pan, and cover with salted water. Bring to a boil, and cook for about two minutes. Remove from the heat immediately. Drain, and serve with shallot-tomato garnish.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 617 milligrams, Sugar 5 grams, TransFat 0 grams

ROASTED ASPARAGUS WITH BALSAMIC-SHALLOT BUTTER



Roasted Asparagus with Balsamic-Shallot Butter image

From an unknown magazine clipping. Make the butter ahead of time if you like. I cut this recipe down easily and did not have fresh thyme so I used dry. Great dish!

Provided by IHeartDogs

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

3 tablespoons finely chopped shallots
2 tablespoons butter, melted
2 tablespoons balsamic vinegar
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/2 teaspoon grated fresh lemon rind
2 lbs asparagus spears
cooking spray

Steps:

  • Combine shallots, butter, vinegar, thyme salt and rind, stirring well with a whisk.
  • Preheat oven to 450 degrees.
  • Snap off woody ends of asparagus.
  • Arrange spears in a single layer on a shallow baking pan coated with cooking spray.
  • Cover with foil and bake for 5 minutes.
  • Uncover and bake an additional 10 minutes or until asparagus is crisp tender.
  • Pour butter mixture over asparagus, tossing gently to coat.
  • Serve immediately.

Nutrition Facts : Calories 56.8, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 115.3, Carbohydrate 6, Fiber 2.3, Sugar 2.1, Protein 2.9

ASPARAGUS WITH SHALLOT BUTTER



Asparagus With Shallot Butter image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 pound asparagus
Salt to taste
1 tablespoon finely chopped shallots
1 tablespoon lemon juice
2 tablespoons butter, cut in small pieces
Pinch of nutmeg
Freshly ground pepper to taste

Steps:

  • Peel the asparagus, using a swivel-bladed knife, starting about 2 inches from the top. Remove the tough ends.
  • Bring enough water to a boil to cover the asparagus. Add salt and the asparagus and cook 2 to 3 minutes, until crisp tender. Drain well, reserving 3 tablespoons of the liquid. Arrange on warm platter.
  • Combine the shallots, lemon juice and reserved liquid in a small saucepan. Bring to a boil and cook over high heat until half the liquid evaporates. Add butter gradually, stirring rapidly with a whisk. Add nutmeg, salt and pepper. Cook, stirring rapidly, 1 minute. Spoon the sauce over the asparagus and serve.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 295 milligrams, Sugar 2 grams, TransFat 0 grams

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2022-03-31 Mince 2 garlic cloves. Trim the ends from 1 bunch asparagus. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the asparagus, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until vibrant green and just crisp-tender, 2 to 3 minutes for thin spears, or 5 to 7 minutes ...
From thekitchn.com


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