Asparagus with Shallots, Chiles, and Lemon
Pulling a shallot in half -- Sarah liked the heart shape.
The chile hangs out while I slice the shallot. After this, I mixed the slice shallot with a large pinch of salt and let it sit while I cooked the asparagus.
I always smile when I saute. Not really.
You could sprinkle lemon on the asparagus, but I like to let people do that at the table.
After the shallots sit, they soften, squeeze them firmly in your fists and discard any juices.
Crush the chile into small bits.
Let the shallots and chile get to know each other.
You could eat the asparagus just like this. But don't.
I use Maldon sea salt to garnish the dish, because I'm an urban cliche. And also because I like Maldon sea salt.
Garnished and ready for its pretty shot.
Don't you feel healthier already?
Share
- ✉
-
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
- 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.
- 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.
- 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.
- This recipe is a Community Pick!
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
over 1 year 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.
over 1 year 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.
over 1 year ago amanda
Amanda is a co-founder of Food52.
Thanks for the report back, garlic and all!
about 2 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)
about 2 years ago amanda
Amanda is a co-founder of Food52.
Always a joy to read someone's cooking notes on a recipe I've posted. Thanks!
about 2 years ago gingerroot
This is just perfect. Thanks, Amanda!