Spring Asparagus with Shallots

Side Dish

Recipe courtesy of Jacques Pépin's Fast Food My Way

Serves 4

  • 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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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.

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