Shallot-Pecan Asparagus

I meant it last week when I said that asparagus is one of my favorite vegetables.  Here’s another way to prepare this spring veggie that is both quick and tasty.

Gather Up:

  • 1 bunch asparagus (about 1 pound), woody ends snapped off
  • 1 shallot “clove” (this is half of one larger shallot bulb), sliced thin and separated into rings
  • 1/4 cup pecans, coarsely chopped
  • 3 tbsp mint vinaigrette, divided
  • 1 tbsp extra virgin olive oil (not shown)

Heat a small skillet over medium heat.  When hot, add olive oil, then toss in the shallots.  Sauté until softened and starting to turn translucent (about 5 minutes), then add in 1-1/2 tbsp of the mint vinaigrette.  In the meantime, get a large sauce pan half full of hot water and heat to boiling on another burner.

Continue cooking the shallots with the vinaigrette for another three to four minutes, then add the pecans and sauté for an additional two minutes. Remove from the heat and set aside.

When the pot of water comes to a full boil, toss in the asparagus.  Keep the pot over the heat for exactly two minutes, then remove and let set for an additional minute.  Drain the asparagus and place in a shallow serving bowl.  Spread the shallot and pecan mixture over the top of the asparagus, then drizzle the remaining reserved vinaigrette over the top.