Apparently, there’s only so many times one can eat plain steamed asparagus.
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.
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?
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.
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.
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!
- 1 tbsp. olive oil
- 2 cloves garlic, finely chopped
- 1 medium shallot, finely chopped
- ½ tsp. kosher salt, plus more to taste
- ¼ tsp. ground black pepper, plus more to taste
- 1 bunch asparagus
- 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.
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