Description

Sauté asparagus is a less conventional method of cooking it that steaming or poaching.
4 servings

Ingredients

1 pound asparagus, tough ends removed and bottom half of stalks peeled with a vegetable peeler
1 tablespoon good olive oil
4 -5 shallots cut into thin slices (3/4 cup)
1 tablespoon unsalted butter
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Instructions

Cut the asparagus stalks on a bias into 2 – inch pieces.

Heat the oil in a large skillet or saucepan over medium heat. Add the asparagus and shallots and cook for 7 to 8 minutes, until the asparagus is just tender. Stir in the butter, salt, and pepper and toss to mix. Serve immediately.

*contributed by Jacques Pépin from his book “Fast Food My Way” 2004©