Asparagus-Shallot Sauté
Asparagus are loaded with beneficial insoluble fiber, which aids in digestion, sweeping unwanted potentially harmful items through the system before they can do damage.
INGREDIENTS | SERVES 6
- 1 bunch asparagus
- Kosher salt
- 1 tablespoon olive oil (or butter; not vegan)
- ½ cup finely chopped shallots (about 4 shallots)
- Pinch of roughly cracked black pepper (see tip below)
- 1 tablespoon dry white wine or sherry
- Lemon wedges
Bring a large pot of water to a rolling boil, and cook the asparagus according to directions in “It's Easy Being Green,”, shocking them in salted ice water when they are fully cooked but tender.
Transfer to a cutting board, and cut on a diagonal angle into 2-inch pieces.
Heat the olive oil in a large skillet; add the shallots and black pepper. Cook until translucent, about 3 minutes; add the wine and asparagus; cook until heated through. Season to taste. Serve with lemon wedges on the side.
Roughly Cracked Black Pepper
Release inner tension while liberating black pepper's inner fruitiness, perfume, and fresh taste by cracking against a counter or board with the bottom of a pan. Like many seeds, black pepper's best flavor remains locked inside until it's smashed. Place ten peppercorns at a time on a flat, hard surface. Using a small saucepot or small skillet, apply pressure with the heel of your hand to break the seeds a few at a time. Roll logs of goat cheese in this exceptionally fresh seasoning, or use it as you would ground black pepper.
