Asparagus with fried shallots and grape tomatoes
A sweet and savory, brightly colored vegetable dish that will pair beautifully with any entrée.
Shallots are an oft-ignored member of the allium group of vegetables. Rich in flavor, slightly less sharp than onions, and sweeter than garlic, shallots pack a fabulous flavor punch for their small size. They typically cost more than onions, but you can use smaller amounts due to their depth of flavor. And once you compare the shallot’s flavor profile to the basic onion, there’s no going back.
Paired with bright, tasty tomatoes and crispy asparagus, this dish is a study in contrasts. With every bite comes a burst of sweet juiciness along with the savory taste of turmeric and fried shallots.
Aside from looking pretty, asparagus contains 100 percent daily dose of vitamin K, 33 percent folate, and many other nutrients including vitamins B, C and E. Add to that the high dose of vitamin C and the antioxidant lutein in tomatoes, and you’ll definitely want to add this dish to your weekly menu.
- 2-3 bulbs shallots, sliced into rounds
- 1 pound fresh or frozen asparagus pieces
- 1 pint grape tomatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Heat olive oil in frying pan on medium high heat.
Sautée sliced shallots until golden and fragrant.
Add asparagus and seasonings and cook on medium heat another 5-10 minutes, or until soft.
Add grape tomatoes to the pan and toss with shallots and asparagus. Cook another 5 minutes.
Related Topics: Vegetarian