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 ... 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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We've watched the days get lighter, felt the sun get warmer. We've been going to the farmers' market, eagerly grabbing (and gobbling) those hallmarks of spring: ramps, artichokes, and now, asparagus!
Here, then, are seven ways to use our favorite spring vegetable: in salads, side dishes, soups, and main courses. Stock up, and eat up -- soon, it will be summer!
• Check out the entries for Your Best Spring Vegetable Recipe contest on Food52. • Make the most of spring's bounty with our Spring Greenmarket Feast. • Got a question in the kitchen? The Food52 Hotline is here to help!
