Sauteed Asparagus with Lemon and Garlic [+ Shallots]
User Reviews
5
Sauteed Asparagus with Lemon and Garlic [+ Shallots]
Description
The recipe starts by gently sautéing thinly sliced shallots in neutral oil until they are golden and caramelized, then adding minced garlic to soften and deepen its flavor. Medium-sized asparagus spears, trimmed and peeled to remove tough skin, are added next and tossed in the pan to coat with the aromatic mixture. The pan is then covered, and the asparagus cooks for several minutes until it bends easily but remains firm, achieving a tender-crisp texture.
The finishing lemon juice brightens the dish, balancing the richness of the sautéed shallots and garlic. Using similarly sized spears ensures even cooking, and trimming off woody ends improves tenderness.
This preparation works well as a vegetable side to accompany a variety of main dishes, offering fresh, lightly cooked green flavor with a hint of citrus and garlic.
Adjust cooking time based on spear thickness, monitoring to avoid overcooking. Asparagus can be served whole or cut into 1-2 inch pieces as preferred.
Ingredients
- 1 bunch asparagus mine had 17 spears), bottom inch cut off, and tough skin removed from about two inches below the tip on down
- 1 shallot thinly sliced
- 2 garlic minced, cloves
- lemon juice of half a small
- 1 teaspoon neutral oil canola, vegetable, grapeseed
Instructions
- Heat the oil and shallot in a large skillet over medium heat. When things start to sizzle, add the garlic. Cook for 5 minutes or so, until the shallot gets dark golden brown and starts to caramelize.
- Turn the heat up to medium high, and add the asparagus, let it cook a little, and toss it in everything to coat. Turn the heat back down to medium, add the lemon juice, cover the pan, and let it cook for 3-5 minutes, or until the asparagus bends a little when you pick it up, but not so much that it's mush. (You want it cooked through, not crunchy and raw, but still with some firmness and bite.)
- Put it all onto a platter and serve.
Notes
- Choose asparagus spears of even size to ensure uniform cooking.
- Medium-sized asparagus work best for this sauté method to achieve tender-crisp texture.
- Cooking time varies with thickness; thin spears may need less time, thicker ones more; watch for a slight bend when picked up.
- Woody ends should be trimmed off and tough outer layers peeled from lower parts before cooking.
- Asparagus can be left whole or cut into pieces about 1-2 inches long, depending on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 4
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Calories | 79kcal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Sodium | 7mg | 0% |
| Potassium | 521mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1702IU | 34% |
| Vitamin C | 19mg | 21% |
| Calcium | 65mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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