Sauteed Asparagus and Shallots
1 pound asparagus (fresh or frozen)
1 tablespoon olive oil
2-3 large shallots, chopped
Salt and pepper to taste
- 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.)
- Heat the oil in a large non-stick pan over medium-high heat.
- Add asparagus. Saute for 3-5 minutes, until they get hot.
- 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.)
Sat fat: 0.3g