Lemon Asparagus with Caramelized Shallots | Easy & Healthy Side Dish2012-05-01
- Servings : 2-4
- Prep Time : 5m
- Cook Time : 5m
- Ready In : 10m
When asparagus is in season, you need to get cooking! Nowadays you can get asparagus year-round, but in-season and fresh is always best. This lemon asparagus recipe is simple, quick, and puts the asparagus on the center stage. Plus, it’s cheap, and delicious and super family-friendly. Let’s get roasting!
Super Healthy Asparagus!
Asparagus is amazing. Nutritious, low in calories and a great source of fiber, folate, and vitamins A, C, and K. Because of their fiber content, they help improve our digestion, plus since they are a good source of potassium, they can aid in lowering blood pressure. These green stem-like veggies are pretty magical, don’t you think?
Best part? They are really tasty and easy to prepare! The most inexperienced cook could make these. Promise.
Lemon Asparagus: Quick & Easy Side Dish
These lemon asparagus are a perfect side dish for any plant-based entree recipe. It would go great with some marinated and grilled tofu or some bunless veggie burgers! They really go with anything, so get creative.
Taste and time commitment are very important factors when it comes to choosing a recipe, but there’s another one we love to emphasize here. Any guesses? You’ve got it right: budget-friendly! This recipe is beyond inexpensive, especially if you shop in season.
This roasted asparagus recipe is so versatile that you could even ditch the pan to make them in the grill, barbecue, or oven!
There you go! A basic, classic and all-rounder recipe for you to file under “go to’s” and don’t forget you can use the same process for many other veggies. Like green beans, Brussels’ sprouts, carrots or even zucchini.
- 1 bunch of 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 cloves, minced
- Juice of half small lemon
- 1 teaspoon of 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.