Asparagus With Shallots, Chiles, And Lemon – a delicious recipe with shallot, salt, olive oil, red chile, lemon wedges, salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Combine the shallot with a large pinch of salt. It's best to mix with your hands and to rub the salt into the shallots. Let sit while you cook the asparagus.
2
Heat a large heavy saute pan over medium high heat. Add the oil and then asparagus spears, season with salt, and saute. They will brighten in color. Saute until just cooked through, but still crisp-tender at the center, 3 to 5 minutes.
3
Arrange the asparagus on a platter. Squeeze any excess juices from the shallots. Mix together the shallot and crushed chile and strew across the asparagus. Sprinkle with Maldon or another flaky sea salt, and serve with the lemon wedges for squeezing on the asparagus at the table.
118
kcal
Calories
8
g
Fat
15
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 small shallot, thinly sliced, Coarse salt, 2 tablespoons olive oil, 1 pound asparagus, ends trimmed, and more.
Yes, Asparagus With Shallots, Chiles, And Lemon falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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