So I am an absolute Asparagus LOVER. It definitely is up there with my favorite vegetables. Although who could REALLY have a favorite vegetable? If I absolutely had to choose it might be tomato, which is silly because I don’t LOVE raw tomatoes. But think of all of the foods we wouldn’t have without tomatoes. Ketchup. Pizza. I need those things in my life. Anyway. I digress. Asparagus.
If you happened to read my Menu Planning post, you would have seen Asparagus about a thousand times in the next month. That’s because the months of March and April are the only times this most delicious vegetable is affordable, So I have to get my fill.
For this recipe, I actually altered my favorite recipe for green beans by subbing steamed asparagus for steamed green beans. So good news, this recipe is diverse. Use it for asparagus now and in the summer when your green bean plants are going nuts (oh, I can’t wait for summer gardening, we have some adventures in stores that I can’t wait to share. Yes, I am twenty-four and I think gardening is an adventure….I’m a REAL party girl…)
This recipe combines shallots, butter, and pecans some of my other favorite things with delicious asparagus for a nice nutty, savory side dish. For those of you who don’t know a shallot is a small purple member of the onion family. It has thin layers which allow it to caramelize more quickly and it has a bit more of a delicate flavor. You may all know what they are, but I felt the need to share because the first time I saw it in a recipe I thought it was seafood and I was instantly grossed out (I am okay with seafood but there is definitely a time and a place). Anyway, I quickly learned that there is a difference between SHALLOTS and SCALLOPS. Woo. Now that we’ve gotten that out of the way, let’s get to the recipe.
Asparagus with Pecans and Shallots
1 lb Asparagus, trimmed
2 Tbsp Butter
1 Shallot, sliced
1/2 C pecans, chopped
Salt to taste
1. Steam or simmer asparagus until it’s crisp/tender. Don’t let it get too soft. I have a handy little microwave steamer that I like to use where it takes about 4 minutes, but I imagine on the stove it would be more like 7-8.
2. While Asparagus is steaming, Saute shallot in 1 tbsp of butter over medium heat until soft and lightly browned.
3. Once the shallots are browned, add pecans and toast for 1-2 minutes. Not too long as burned nuts don’t taste so good. Yes, I know this from experience.
4. Stir in asparagus, remaining butter, and salt to taste and cook until heated through. Can sub green beans or probably any number of green veggies for asparagus. Delicioso!