Pan-Fried Garlic Asparagus

Name: Pan-Fried Garlic Asparagus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 lb asparagus, fresh whole spears; 2 tablespoons olive oil; 1 tablespoon garlic, minced; 1/4 cup shallot, thinly sliced (could also use red or yellow onion); 2 tablespoons parmesan cheese, grated; 1/2 teaspoon salt (or to taste); 1/4 teaspoon black pepper, freshly ground (or to taste)

Submitted by MarthaStewartWanabe

"This is a really simple, quick way to cook asparagus. The asparagus turns out crisp-tender and encrusted with browned parmesan cheese. Pleasing to both the eye and the taste buds!"

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photo by MarthaStewartWanabe

Ready In:: 30mins
Ingredients:: 7
Serves:: 4

ingredients

1 lb asparagus, fresh whole spears
2 tablespoons olive oil
1 tablespoon garlic, minced
¹⁄₄ cup shallot, thinly sliced (could also use red or yellow onion)
2 tablespoons parmesan cheese, grated
¹⁄₂ teaspoon salt (or to taste)
¹⁄₄ teaspoon black pepper, freshly ground (or to taste)

directions

Prepare asparagus spears. First rinse thoroughly and cut off fibrous ends. To do this, pull one spear out of the bunch. Gently bend the spear until it snaps. Then cut the remaining spears at the same length as the first.
Heat oil in a large skillet over medium heat.
Cook garlic and shallots for five minutes or until tender but not translucent.
Add asparagus and parmesan to skillet and toss in oil, garlic and shallots. Salt and pepper to taste.
Cook for 8-10 minutes at medium / medium-high heat or until asparagus and parmesan begin to brown, and shallots are caramelized.

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Reviews

this didn't work out as I had hoped but the end results were very tasty & everybody loved it! The bottom was scorching, even on low heat, so I needed to stir so the top didn't get crunchy. :( i think this work better in the oven. Made for Aussie Swap 4/11. thank you!

Elmotoo
This dish turned out great!! I used a Vidalia onion as that was all I had at the time and doubled the garlic and Parmesan. My wife who usually doesn't like my choice of recipes said this was the best asparagus she had ever tasted.

melderis

RECIPE SUBMITTED BY

MarthaStewartWanabe

USA

<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.  We have a beautiful 5-year-old daughter and a 3-year-old son.  I am amazed at how quickly our kids are growing and developing.  I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.  With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed.  I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive.  I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"

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