- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 to 4 servings
Ingredients
Kosher salt
1 bunch asparagus, cleaned and trimmed
Olive oil, for coating the pan
1/2 shallot, finely diced
2 cloves garlic, minced
Crushed red pepper
Zest of 1/2 lemon
Directions
- Bring a large pot of water to a boil. Generously salt it so that it tastes like the sea. Prepare a separate large bowl of cold salted water for an ice bath.
- Add the asparagus to the boiling water and allow to blanch for about 1 minute. Transfer the asparagus using tongs or a spider to the ice bath to shock. Remove from the bath and lay the asparagus on a paper towel to dry slightly.
- Meanwhile, in a medium saute pan over medium-high heat, add olive oil to lightly coat. Add the shallot and cook until translucent, about 3 minutes. Then add the garlic and combine, cooking until tender and fragrant, about 1 minute more. Add the asparagus and saute until heated through. Season with salt and crushed red pepper. Toss with the lemon zest and plate. Serve as a side to your meal!
