Sautéed Asparagus with Garlic and Shallots

Apparently, there’s only so many times one can eat plain steamed asparagus.

Sauteed Asparagus with Garlic and Shallots recipe by Lacey Baier, a sweet pea chef

And, when I say, “one,” I mean Dustin.  As for me, I could probably never get tired of it.   You know how there’s that one side or that one recipe that, somehow, always sounds great for dinner?  Well, steamed asparagus is usually the one that comes to mind for me.  So much so that Dustin has come to despise steamed asparagus.  Rightfully so…probably.

Sauteed Asparagus with Garlic and Shallots recipe by Lacey Baier, a sweet pea chef

Call it unimaginative.  Call it bland.  Dustin certainly has. I call it yummy and it’s just one of those things for me.  You know?  Anyone?

Sauteed Asparagus with Garlic and Shallots recipe by Lacey Baier, a sweet pea chef

So, Dustin instituted a new rule: If we were going to follow a high protein, high vegetable, low carbohydrate diet, we needed to liven up the asparagus.  Please, oh please.

Sauteed Asparagus with Garlic and Shallots recipe by Lacey Baier, a sweet pea chef

Enter this extremely tasty little recipe for Sautéed Asparagus — which was actually Dustin’s idea.  It’s so simple and so easy and, alas, so very delicious.

Sauteed Asparagus with Garlic and Shallots recipe by Lacey Baier, a sweet pea chef

It has even replaced my go-to side of steamed asparagus.   I know, I’m shocked too.

Try it out — I bet you’ll love it!

Sautéed Asparagus with Garlic and Shallots

1 tbsp. olive oil
2 cloves garlic, finely chopped
1 medium shallot, finely chopped
1/2 tsp. kosher salt, plus more to taste
1/4 tsp. ground black pepper, plus more to taste
1 bunch asparagus

Directions

Heat oil in large sauté pan or skillet over medium-high heat. Add garlic and shallot to the oil and season with salt and pepper. Cook garlic and shallot until shallot begins to sweat and becomes slightly tender, about 3-5 minutes.

Add the asparagus and toss to coat (I use tongs for this as the asparagus can get a little tricky to toss). Reduce the heat to medium, cover and cook for 8-10 minutes, or until the asparagus is tender, but still slightly firm.

Comments

  1. Vida (NYC) says

    I’m trying this asparagus recipe tonite for my husband. He loves asparagus. Me, not so much, but, hey, you do what you gotta do!!! lol What caught my attention to this recipe was that it was very well written and even though it might be a little average, it sounds perfect with just the right amount of ingredients and love put into it. Thank you, and I will def be trying some of your other recipes!!

  2. Kayiona says

    hi!!! thank you!!! thank you!!! thank you!!! my first experience with asparagus was great thanks to you. i did however tweak the recipe and used a white onion instead of a shallot. it was really tasty thanks again:)

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