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 Perfect 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!
NOTES:
- 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. Alternatively, you could always blanch the stalks prior to sautéing to ensure an even cook time.
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Sautéed Asparagus with Shallot + Lemon. Quick and Easy Paleo and Weight Watchers friendly side dish!
- 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
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Begin by cleaning the asparagus and breaking off the woody stalks at the bottom.
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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.
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Heat a large frying pan over medium heat. Add Ghee. Once hot, add shallots and saute, stirring constantly, for 2 minutes.
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Toss in asparagus and kosher salt. Continue cooking, stirring occasionally, for 4 to 5 minutes or until tender.
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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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I love asparagus in any shape, form or fashion so this one looks great 🙂
Thanks CJ! Hope you are well!
Alyssa,
This asparagus looks yummy! The season is over here 🙁 but that’s OK, I’ll just look forward to it all the more next Spring!
I think your same technique would be great with zucchini or summer squash, too.
Thanks!
Sauteeing or stir-frying is always a fast, easy, delicious and healthy way to cook veggies. Like the touch of lemon.
So true Norma – thanks!
We grill a lot of asparagus at this time of the year, too, but a quick saute like this is my absolutely favorite way to prepare asparagus. In fact I do it almost exactly the same way you do! Although I often substitute olive oil for the butter. Good stuff – thanks.
I prepare my asparagus in a similar way, and it’s the best way of eating fresh asparagus. Thanks for sharing and making my mouth water.:)
Enjoy yyour time in the “big city”. Looks iike this fabulous weather will continue right through the weekend and beyond.
It was fabulous and we are loving Vancouver! Thanks 🙂
Love simple fresh recipes like this. A perfect foil for the plethora of grilled foods that summer brings. You can only have so many charred things!
Mmmm! So simple–and simple and fresh are often the best dishes, don’t you think? Thanks for sharing.
I do Elaine!! We are *finally* heading up to your neck of the woods this weekend. Off to explore Richmond and Vancouver!
Love how simple and delicious this sounds Alyssa!
I’ll have to save this recipe for next year because asparagus prices have sky-rocketed here again. Love asparagus and lemon together!