Sauteed Asparagus With Shallots Food

SAUTEED ASPARAGUS WITH SHALLOTS

Steps:

• On its own, Asparagus is one of my favorite vegetables. There are a number of ways to cook it, and as long as you follow a few simple techniques, they are all great. But it's also easy to elevate the flavors even more with the addition of other ingredients and flavors. In this recipe video, I show you how to sauté asparagus which shallots, which together add another flavor component to the vegetable, and what's still a simple dish, really tasty. Recipe Overview & Keys to Success To the best asparagus possible, just remember a few things: Overcooked asparagus gets limp, soggy and bad tasting; so don't walk too far away when cooking it. You want to test doneness every couple minutes. I like to cook the shallot and asparagus together, which essentially steams the shallots and prevents caramelization. While I love browned shallots for many dishes, this one, I think it's a bit overkill and you risk drowning out the asparagus. RECIPE FOR ASPARAGUS WITH SHALLOT Ingredients (for 2) 8 - 10 stalks of cleaned and trimmed asparagus 1 large (2 medium) size shallots sliced into rings 1/2 tablespoon of butter Asparagus with Shallot Clean and trim the asparagus Bring about a ½ inch of water to a boil in your sauté pan Add the asparagus, and the sliced shallot to the boiling water and cook until tender; the water should be just evaporating at that point - if not, drain the access water Add the butter and toss to coat everything, season with salt and pepper You can serve these up with your favorite dish...they go great with fish, chicken, steak...just about anything. Hope you enjoy it!!

ASPARAGUS WITH SHALLOTS

Steps:

• Snap off tough ends of asparagus.
• If asparagus is thick, old or tough, peel bottoms.
• Add asparagus to pan of boiling salted water.
• Boil gently until cooked--bright green and tender--but still firm, about 5 to 8 minutes.
• Remove; drain on towel; put on platter and drizzle with oil, lifting spears to coat.
• Sprinkle with shallots and parsley.
• Salt slightly.

SAUTéED ASPARAGUS WITH SHALLOT + LEMON

Steps:

• Begin by cleaning the asparagus and breaking off the woody stalks at the bottom.
• Cut asparagus into 2" pieces. Finely chop shallot and zest skin of entire lemon. Cut zested lemon in half and reserve half for squeezing during cooking.
• Heat a large frying pan over medium heat. Add Ghee. Once hot, add shallots and saute, stirring constantly, for 2 minutes.
• Toss in asparagus and kosher salt. Continue cooking, stirring occasionally, for 4 to 5 minutes or until tender.
• Remove from heat, add lemon zest, juice from 1/2 lemon and 10 to 12 turns of freshly ground black pepper. Toss until well coated.

SAUTéED ASPARAGUS

Steps:

• Trim the woody ends from the base of the asparagus spears by cutting off the bottom 2 inches or by snapping it off with your hands.
• Heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the asparagus in a single layer and cook, turning occasionally, until lightly golden and almost tender, 8 to 10 minutes. (Cut a small piece from the end of one asparagus to see if it's near tender.)
• Reduce the heat to low. Add the butter, garlic, salt and pepper and stir to coat the asparagus. Cook until the garlic is softened and fragrant, 1 to 2 more minutes. Immediately transfer to a serving plate.
• Just before serving, squeeze the juice from the lemon half over the asparagus and sprinkle with parmesan cheese. Serve immediately.

SAUTEED ASPARAGUS

Steps:

• Heat the butter and oil in a large saute pan over medium heat. Add the shallots and cook until they begin to soften, about 1 minute. Add the asparagus and season with 1 teaspoon salt and some pepper. Cook the asparagus, stirring occasionally, until cooked through but still bright green, about 4 minutes. Transfer the asparagus to a platter and garnish with lemon zest.

SAUTEED ASPARAGUS

Steps:

• Bring a large pot of water to a boil. Generously salt it so that it tastes like the sea. Prepare a separate large bowl of cold salted water for an ice bath.
• Add the asparagus to the boiling water and allow to blanch for about 1 minute. Transfer the asparagus using tongs or a spider to the ice bath to shock. Remove from the bath and lay the asparagus on a paper towel to dry slightly.
• Meanwhile, in a medium saute pan over medium-high heat, add olive oil to lightly coat. Add the shallot and cook until translucent, about 3 minutes. Then add the garlic and combine, cooking until tender and fragrant, about 1 minute more. Add the asparagus and saute until heated through. Season with salt and crushed red pepper. Toss with the lemon zest and plate. Serve as a side to your meal!

SAUTEED ASPARAGUS

Steps:

• Snap off the woody ends of 2 bunches medium asparagus; discard. Slice the spears diagonally into 2-inch pieces. Heat 3 tablespoons olive oil in a skillet over medium heat; add the asparagus and cook until tender but still bright green, about 2 minutes. Season with salt and pepper. Remove from the heat and toss with the juice of 1 lemon. Top with 1/4 cup toasted sliced almonds, and lemon zest to taste.

SAUTEED ASPARAGUS AND SNAP PEAS

Steps:

• Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
• Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.

SAUTEED ASPARAGUS WITH RED PEPPERS & OLIVES

Steps:

• In a large skillet, heat the oil over medium and add the onion, asparagus and the pepper and saute for about 2 minutes, or until the asparagus becomes tender (but remains crisp).
• Toss in the chopped olives and the lemon juice and cook another minute.
• Serve immediately.

SAUTEED ASPARAGUS WITH SHIITAKE MUSHROOMS

Steps:

• Cut asparagus spears in 1/2 lengthwise, 7 into 1 inch pieces.
• Melt the butter in wok& add the shallots& ginger.
• Sauté until just tender.
• Add the asparagus& mushrooms.
• Season w/ salt& pepper& cook for 2 minutes.
• Add the vermouth& cover.
• Cook for 2 minutes, shaking the pan once or twice, Sprinkle with the orange (fresh) zest.
• Cook 1 more minute.

ROASTED ASPARAGUS WITH BALSAMIC-SHALLOT BUTTER

Steps:

• Combine shallots, butter, vinegar, thyme salt and rind, stirring well with a whisk.
• Preheat oven to 450 degrees.
• Snap off woody ends of asparagus.
• Arrange spears in a single layer on a shallow baking pan coated with cooking spray.
• Cover with foil and bake for 5 minutes.
• Uncover and bake an additional 10 minutes or until asparagus is crisp tender.
• Pour butter mixture over asparagus, tossing gently to coat.
• Serve immediately.

ASPARAGUS WITH SHALLOT BUTTER

Steps:

• Peel the asparagus, using a swivel-bladed knife, starting about 2 inches from the top. Remove the tough ends.
• Bring enough water to a boil to cover the asparagus. Add salt and the asparagus and cook 2 to 3 minutes, until crisp tender. Drain well, reserving 3 tablespoons of the liquid. Arrange on warm platter.
• Combine the shallots, lemon juice and reserved liquid in a small saucepan. Bring to a boil and cook over high heat until half the liquid evaporates. Add butter gradually, stirring rapidly with a whisk. Add nutmeg, salt and pepper. Cook, stirring rapidly, 1 minute. Spoon the sauce over the asparagus and serve.

STIR-FRIED ASPARAGUS WITH GARLIC AND SHALLOTS IN CHILI OIL

Steps:

• Heat a non-stick wok or skillet over medium-high heat (375-425F / gas mark 5) for 30 seconds.
• Add chili oil, shallots, and garlic; saute until the shallots are tender and beginning to brown (2-3 minutes).
• Add asparagus and continue to cook until it begins to soften and color (2-3 minutes).
• Add stock; cook over medium heat (350F / gas mark 4) until asparagus is tender and all moisture has evaporated (5-10 minutes).
• Season with salt and pepper; toss until well mixed.
• Serve hot.

SAUTEED ASPARAGUS WITH DIJON VINAIGRETTE

Steps:

• To make vinaigrette, whisk together mustard, vinegar, and 1 tablespoon oil in a medium bowl. Season with salt and pepper.
• Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add asparagus, and season with salt and pepper. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 10-12 minutes. (If the spears begin to brown, reduce heat to low.).
• Transfer aspargus to serving dish. Drizzle with the vinaigrette, toss, and serve immediately.