Pan-Roasted Asparagus with Lemon and Caramelized Shallots2012-05-01
- Servings : 2-4
- Prep Time : 5m
- Cook Time : 5m
- Ready In : 10m
Asparagus is in season, it’s cheap, and it’s delicious! So now’s the time, kids – go get some from the store and cook it however.
This here is barely a recipe – more just a basic technique, and you can adapt it to pretty much whatever vegetable you have – green beans, brussels sprouts, carrots. But it’s asparagus season right now, so do that.
- 1 bunch of asparagus (mine had like 17 spears), bottom inch cut off, and tough skin removed from about two inches below the tip on down
- 1 shallot, thinly sliced
- 2 cloves of garlic, minced
- juice of half a lemon
- 1 teaspoon neutral oil (canola, vegetable, grapeseed)
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 and not crunchy and raw, but still with some firmness and bite.)
Put it all onto a platter and serve.