Sautéed Asparagus with Crispy Shallots and Capers

The Fitchen delights us with a local Asparagus recipe perfect for any guest or to compliment any meal.
May 12, 2015


Wash asparagus. Trim about ½ inch off the bottoms of spears.

In a large pot, bring enough water to cover asparagus (about 6 cups) to a boil. Prepare an ice bath (several ice cubes in water in a large bowl).

Boil asparagus for 1 minute. Drain. Toss asparagus into ice bath. Once cooled, set aside on paper towel to dry.

Thinly slice shallots and garlic.

In a large, preferably cast-iron, skillet heat 2 tablespoons of quality olive oil to medium heat. Toss shallots into heated pan and sauté for 2 minutes, then add garlic. Sauté for 3–5 additional minutes. Add asparagus to the pan, stirring occasionally to keep it from burning. After 5 minutes, add white wine vinegar and sauté.

Remove from heat when asparagus is to your desired tenderness. Serve immediately.

Recipe and photo provided  by the Fitchen. For more recipes visit


  • 1 pound asparagus, trimmed
  • 3–4 tablespoons olive oil
  • 2 small shallots
  • 2–3 cloves of garlic
  • 2 tablespoons white wine vinegar
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