Sautéed Asparagus with Shallots

Another tasty way to prepare Asparagus. Just think only a few years ago steaming or boiling was about it.

INGREDIENTS:

1 Pound fresh asparagus

2 medium shallots
2 tsp lemon juice
1 tsp fresh thyme leaves
1 Tbsp butter
¼ cup dry white wine

PREPARATION:

Peel and finely slice the shallots. Squeeze the juice of the lemon and set it aside. Wash and strip thyme leaves their stems and chop.

Trim off the bottom ½ inch or so, of woody stems at the bottom of the asparagus then peel the lower 2/3 of the asparagus stalks.

COOKING:

Heat a heavy-bottomed sauté pan over medium-high heat; melt the butter. Add the shallots and sauté for 2-3 minutes or until it turns slightly translucent. Add the wine and let it simmer for a reducing to about half.

Add the asparagus and sauté for 3-4 minutes or until its bright green and tender but still firm to a paring knife. Add the thyme and the lemon juice, sauté for another minute.

Season to taste with pepper scoop onto a platter arranging neatly and garnish with lemon peel strips and serve.