Sauteed Asparugus with Shallots

Sauteed Asparagus and Shallots
Serves 4

1 pound asparagus (fresh or frozen)
1 tablespoon olive oil
2-3 large shallots, chopped
Salt and pepper to taste

1. Trim woody ends from asparagus (either cutting the ends off, or picking up one stalk at a time, and bending it until it snap, discarding the base of the stem.)
2. Heat the oil in a large non-stick pan over medium-high heat.
3. Add asparagus. Saute for 3-5 minutes, until they get hot.
4. Add shallots, salt and pepper. Toss ingredients occasionally. Serve when the shallots begin to brown. (If you don’t have shallots, you can use onion instead. Shallots have a lighter flavor than onion, but onion would work.)