Saturday, March 7, 2015

Sauteed Asparagus and Fried Shallots

    I love veggies.  I tend to make a big batch of roasted veggies on a Sunday,  and eat them throughout the week.  They are good for a quick grab and go.  Some of my favorite combos are peppers and roasted red onion,  asparagus,  and brussel sprouts. 

    This is a great time of year for thin skinny Asparagus,  which sautes beautifully. In the summer the Asparagus tends to be thicker,  which is perfect for roasting. So saute in the winter,  roast in the summer.  

    This is a great side for a protein packed dinner,  or just as a grab and go.  Also,  you pee will stink---deal with it.   The shallots add a nice crunch and layer of flavor,  so you could make this without the shallots but I wouldn't recommend it.  If you are really daring,  add leeks.  You won't regret it.

Sauteed Asparagus and Fried Shallots
Prep: 10 minutes
Cook: 15 minutes
Serves: 5

2 pounds of asparagus
5 large shallots
3 tbsp of olive oil
1 tsp salt
1 tsp pepper

1.  Heat 1 tbsp of olive oil over medium high heat in a cast iron skillet.
2. While the olive oil is heating clean and remove the thick part of the stalk from the asparagus.
3.  Begin cooking half of the asparagus and season with salt and pepper.

4.  After 2 minutes,  flip the asparagus and season the second side with salt and pepper.
5.  Allow to cook for 1-2 more minutes,  but you want the asparagus to be bright green.  This cooks quickly so keep an eye on it.
6.  Remove to serving dish and continue the same process with the second half of the asparagus.
7.  While the asparagus is cooking cut and separate the shallots into inch thick rings (think mini onion rings).
8.  Move the rest of the asparagus to the serving dish,  and add remaining 2 tbsp of olive oil to your cast iron skillet.
9.  Kick the heat on the skillet up to high and after 1 minutes throw in your shallot rings.
10.  Stir constantly so they don't burn.

11.  Once browned and crispy remove from cast iron with a slotted spoon.  Mix half into the asparagus and place second half on top of the asparagus for presentation purposes.