Spring Asparagus with Shallots

Side Dish

Serves 4

Recipe courtesy of Jacques Pépin's Fast Food My Way

Ingredients:

1 pound young asparagus, any tough ends removed
1 tablespoon good olive oil
4-5 shallots, cleaned and cut into thin slices (3/4 cup)
1 tablespoon butter
salt and pepper

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Method:

Cut asparagus stalks on the bias into 2-inch pieces.

Heat the oil in a large skillet or saucepan over medium heat. Add the asparagus and shallots and cook for 7 to 8 minutes, until the asparagus is just tender. Stir in the butter, salt, and pepper and toss to mix. Serve immediately.

Note: this pairs perfectly with grilled meats.