Servings
4
Cook Time
15 minutes
Nutrition Information
| Calories | 112 |
| Fat | 9.8 g |
| Saturated fat | 3.2 g |
| Cholesterol | 8 mg |
| Sodium | 23 mg |
| Carbs | 5.2 g |
| Fiber | 2.4 g |
| Sugar | 2.1 g |
| Protein | 2.7 g |
| Potassium | 247 mg |
Health Benefit
Full of flavor and nutrients, this easy recipe is perfect for a starter or tasty side dish
Ingredients
Directions
- Heat the oil in a large skillet over medium-high heat. Add the sliced shallots, then lower the heat to medium. Cook the shallots, stirring regularly, until golden, about 10 minutes. Remove and place on paper towel-lined plate to drain. Let cool 5 minutes (shallots will crisp more as they cool).
- Holding the end of an asparagus spear between your thumb and forefinger with one hand and just below the tip with your other hand, bend the stalk until it snaps; discard the tough end. Repeat with the remaining asparagus spears. Slice the asparagus cross-wise on the diagonal into 1/4-inch rounds.
- In a large skillet over medium heat, melt the butter. When the foam subsides, add the asparagus, and stir to combine. Cook, stirring often, until the asparagus pieces are crisp-tender, about 3 to 5 minutes. Remove the asparagus to a serving dish and top with the crispy shallots.
