Asparagus with Shallots, Chiles, and Lemon

By • April 18, 2011 • 6 Comments



Serves 3 to 4

  • 1 small shallot, thinly sliced
  • Coarse salt
  • 2 tablespoons olive oil
  • 1 pound asparagus, ends trimmed
  • 1 dried red chile, crushed into tiny bits
  • 4 lemon wedges
  • Maldon or other flaky sea salt
  1. Combine the shallot with a large pinch of salt. It's best to mix with your hands and to rub the salt into the shallots. Let sit while you cook the asparagus.
  2. Heat a large heavy saute pan over medium high heat. Add the 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 to 5 minutes.
  3. Arrange the asparagus on a platter. Squeeze any excess juices from the shallots. Mix together the shallot and crushed chile and strew across the asparagus. Sprinkle with Maldon or another flaky sea salt, and serve with the lemon wedges for squeezing on the asparagus at the table.
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Comments (6) Questions (1)

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Coles_phillips2_life

over 2 years ago erinrae

This is fantastic! I didn't have a chili, so I put a tiny smidgeon of minced raw garlic in with the shallot for a kick, and put the rest of the clove, quartered, in the olive oil to infuse a bit before cooking the asparagus. My boyfriend, who is not a vegetable enthusiast by nature, loved it, and said I should make it all the time.

Coles_phillips2_life

over 2 years ago erinrae

This is fantastic! I didn't have a chili, so I put a tiny smidgeon of minced raw garlic in with the shallot for a kick, and put the rest of the clove, quartered, in the olive oil to infuse a bit before cooking the asparagus. My boyfriend, who is not a vegetable enthusiast by nature, loved it, and said I should make it all the time.

Tad_and_amanda_in_the_kitchen

over 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for the report back, garlic and all!

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about 3 years ago JayKayTee

I have only roasted asparagus . . . until now. This is so easy, it takes less time and energy (fuel-wise) to make and the taste is on par as roasted. I added lemon juice during the sauté instead of after. I especially liked the salt dressed shallots. I skipped the chili's as I also served "A Medley of Roasted Potatoes with Homemade Za'atar & Aleppo Pepper" by onetribegourmet which carries a good spice punch.Note: I used substitutes for the potatoes so the overall spiciness may have been changed because of the changes. http://www.foodsubs.com.... Will post about that on its recipe site)

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Always a joy to read someone's cooking notes on a recipe I've posted. Thanks!

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about 3 years ago gingerroot

This is just perfect. Thanks, Amanda!