Asparagus, at Last!

Photo by: Sarah Shatz

Asparagus with Shallots, Chiles, and Lemon

Sometimes when I learn something new in the kitchen I feel embarrassed that I hadn't figured it out sooner. Cooking asparagus was that way. - Amanda

Serves 3-4
1 small shallot, thinly sliced
Coarse salt
2 tbsp. olive oil
1 lb. asparagus, ends trimmed
1 dried red chile, crushed
4 lemon wedges
Flaky sea salt

1. Combine shallot with a pinch of salt. Let sit while you cook the ... more 

Photo by: Sarah Shatz

Asparagus with Shallots, Chiles, and Lemon

Sometimes when I learn something new in the kitchen I feel embarrassed that I hadn't figured it out sooner. Cooking asparagus was that way. - Amanda

Serves 3-4
1 small shallot, thinly sliced
Coarse salt
2 tbsp. olive oil
1 lb. asparagus, ends trimmed
1 dried red chile, crushed
4 lemon wedges
Flaky sea salt

1. Combine shallot with a pinch of salt. Let sit while you cook the asparagus.
2. Heat a large saute pan over medium high heat. Add oil and then asparagus spears, season with salt, and saute. They will brighten in color. Saute until just cooked through, but still crisp-tender at the center, 3-5 min.
3. Arrange asparagus on a platter. Mix together shallot and crushed chile and strew across the asparagus. Serve with lemon wedges.

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