This easy veggie side is extra simple and we just love it. In fact it’s become a year-round staple for us. I make it almost weekly. It’s great the next day too, over toast, with mashed potatoes, on pasta, you name it.
Hope you like it too. : )
SAUTÉED SHALLOTS AND ASPARAGUS
2 large shallots, finely sliced
2 bunches fresh asparagus, rinsed, trimmed, and sliced into 1-inch pieces
sprinkle of kosher salt, to taste
sprinkle of coarsely ground black pepper, to taste
dash Cajun seasoning, to taste
Instructions
Heat a large nonstick sauté pan (my new favorite skillet is made by Zavor Noir) over medium high heat. Add shallots, and sauté for 4 or 5 minutes, or until they become golden, scraping the pan as needed. Add asparagus, cover the pan, and lower the heat to medium. Continue to sauté until asparagus is almost fork tender, lifting the lid only to stir once or twice and add a splash of water, if needed. (On my stove, the asparagus is ready in 4 or 5 minutes.)
Remove from heat. Season with salt and pepper, and a dash of Cajun seasoning. Serve immediately.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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