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Pan-fried Asparagus with Shallots Recipe

Pan-fried Asparagus with Shallots

Danny Boome

Recipe courtesy Danny Boome

Show: Rescue ChefEpisode: Hot Date

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

Showing 1-10 of 27

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  • on May 08, 2012

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    Very easy recipe. Very tasty. A keeper.

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  • on December 27, 2010

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    These asparagus are AMAZING! When I first tried the recipe, my dad & fiance hated asparagus... Now they LOVE it! Even at my job, when there's a potluck, i'm required to bring the asparagus! They're so yummy!

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  • on December 11, 2010

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    This recipe is not only AMAZING, but so simple to make. I've been cooking for 30 years and am embarrassed to admit that I NEVER thought to cut up asparagas the way this recipe calls for. The weirdest thing...guests and family members eat more asparagas now that I'm cutting up the pieces rather than serving them long. To change this recipe up, I usually give a few squeezes of lemon right before I finish cooking the asparagas. It helps brighten up the flavor of the vegetable. But, if I don't have lemon on hand, this recipe stands on its own.

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  • on November 07, 2010

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    This is my all time favorite recipe for asparagus. The best part is if you have any leftovers (just two of us so we usually do you can use to put in an omelette the next morning. Yum, yum.

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  • on July 16, 2010

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    This is fast and easy. Very good with the shallots. One of my favorite asparagus dishes.

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  • on February 16, 2010

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    So tasty and easy!

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  • on February 14, 2010

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    This side dish is so easy and so tasty. The shallot was a delicious blend with the crunchy asparagus. A winner!

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  • on February 07, 2010

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    Quick,easy and outstandingly delicious!

    Fran, Weston, Fl

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  • on January 17, 2010

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    I made this recipe for a dinner with friends and it turn out really good. It was my first time cooking with shallots and I love the flavor.

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  • on December 09, 2009

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    I substituted a clove of garlic and carmelized onions for a shallot. A good pinch of salt, and this is the best asparagus I've had.

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