Asparagus with Butter and Shallots

Side Dish

Recipe courtesy of Louisiana Kitchen & Culture magazine

Serves 4

  • 1 bunch fresh asparagus
  • 1 tablespoon top-quality olive oil
  • 1 tablespoon butter
  • ⅓ cup finely sliced shallots
  • ½ teaspoon lemon juice
  • salt and pepper to taste

Asparagus with Butter and Shallots


Click image to enlarge


Snap off and discard woody ends of asparagus spears; peel stalks if desired.

Heat olive oil and butter in a skillet over medium-high heat; when foaming subsides, add shallots and cook, stirring, for 1 minute. Add asparagus in a single layer, reduce heat to medium, cover, and cook, stirring often, until just tender. Sprinkle with lemon juice and add salt and pepper to taste. Serve hot or cold.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive