We are really big asparagus fans around here and have been in somewhat of an asparagus rut lately. I think it’s because we are grilling so much right now that we just kept defaulting to eating my 3-Ingredient Grilled Asparagus. Not that that is necessarily a bad thing, as they are really delicious and easy to make, but after a while, the same dish gets boring to me.
These Sautéed Asparagus with Shallot + Lemon evolved a couple of weeks ago when we were grilling and there just wasn’t enough space on the grill to fit the asparagus. My husband (our resident grill-master) told me I would have to cook them inside. With no plans to bake our house by turning on the oven (it was a warm day), I grabbed some shallots and lemons and quickly came up with this dish.
I’ve made it a number of times since and it’s quickly becoming an easy weeknight favorite. It’s simple, light, fresh and the flavor pairs really well with a multitude of main dishes!
- Try to find asparagus that are on the thinner side for this dish. If the stalks are too thick, they will need a much longer cooking time. Alternately, you could always blanch the stalks prior to sauteing to ensure an even cook time.
- I used eTools to calculate the Points Plus. The total was 7 (basically the asparagus and Ghee) which divided by 4 is 2 Points Plus Per Serving.
2 Points Plus Per Serving -- Serves 4
5 minPrep Time
8 minCook Time
13 minTotal Time
- 1 1/2 pounds asparagus, trimmed and cut into 2" pieces
- 1 large shallot, finely chopped
- 1 Tablespoon Ghee (or pastured butter)
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- 1 medium organic lemon
- Begin by cleaning the asparagus and breaking off the woody stalks at the bottom.
- Cut asparagus into 2" pieces. Finely chop shallot and zest skin of entire lemon. Cut zested lemon in half and reserve half for squeezing during cooking.
- Heat a large frying pan over medium heat. Add Ghee. Once hot, add shallots and saute, stirring constantly, for 2 minutes.
- Toss in asparagus and kosher salt. Continue cooking, stirring occasionally, for 4 to 5 minutes or until tender.
- Remove from heat, add lemon zest, juice from 1/2 lemon and 10 to 12 turns of freshly ground black pepper. Toss until well coated.
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