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