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

Preparation

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 TheFitchen.com.

Ingredients

  • 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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