Asparagus with Shallots, Chiles, and Lemon

April 18, 2011


Serves: 3 to 4

Ingredients

  • 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
In This Recipe

Directions

  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.

More Great Recipes:
Vegetable|Asparagus|Lemon|Shallot|Gluten-Free|Side

Reviews (11) Questions (1)

11 Reviews

Jennifer O. January 1, 2017
I cut up the lemons and forgot to set them out (d'oh!) but this was delicious even without. People raved about it at the dinner party I took it to. I was a bit wary actually, of the raw shallots, but the salt does something wonderful to them. Used dried chile de arbol and I think anything spicier would have been too much. Will make again!
 
Jennifer O. January 1, 2017
I forgot to add, I used half regular olive oil and half garlic-infused olive oil.
 
Brenda N. May 12, 2015
Excellent! Quick and delicious. I used a small yellow onion, as it's all I had, and let it sit a bit longer before using. Thanks for a great dish!
 
Author Comment
Amanda H. May 12, 2015
Thanks for giving it a try!
 
Dee G. September 24, 2014
Wonderful and quick. Very fresh.
 
erinrae November 7, 2011
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.
 
erinrae November 7, 2011
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.
 
Author Comment
Amanda H. November 9, 2011
Thanks for the report back, garlic and all!
 
JayKayTee April 24, 2011
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/SpiceME.html. Will post about that on its recipe site)
 
Author Comment
Amanda H. April 24, 2011
Always a joy to read someone's cooking notes on a recipe I've posted. Thanks!
 
gingerroot April 19, 2011
This is just perfect. Thanks, Amanda!