Roasted Asparagus Side Dish

Votes: 1

Time: 10 min.
Complexity: easily
Servings: 4

This side dish takes no more than ten minutes to prepare. Fresh asparagus spears are lightly sautéed in a mixture of olive oil and butter until slightly tender and bright green. Shallots impart a sweet and spicy flavor, and a sprinkling of lemon zest at the very end adds a citrusy freshness. This is a wonderful light side dish for steak, fish, and any poultry dish. Simply slide the steak aside and sauté the asparagus until tender. A perfect way to enjoy juicy spring asparagus!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 bunch of thin asparagus, trimmed and cut into 5cm pieces.
1 tbsp unsalted butter
1 tbsp. l. olive oil
1 small shallot, thinly sliced
1 teaspoon lemon zest, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: asparagus, shallots, lemon zest

Cooking the dish according to the recipe:

In a large skillet, heat the butter and olive oil over medium heat. Add the shallots and cook until softened, about 1 minute. Add the asparagus, 1 teaspoon of salt, and a pinch of black pepper.
Cook the asparagus, stirring occasionally, until tender but still bright green, about 4 minutes. Transfer the asparagus to a serving platter and sprinkle with lemon zest.

Author of the recipe - Valerie Bertinelli is an American actress.

Categories:

recipe / Summer dishes / Spring dishes / Main courses / Side dishes / Vegetables and mushrooms