Purple Asparagus Recipe with Lime and Shallots
This Purple Asparagus Recipe takes only 15-minutes, and it's as delicious as it is beautiful. It's the perfect vegan or vegetarian spring or summer side dish!
Servings: 4
Calories: 76kcal
Equipment
Ingredients
- 1 pound purple asparagus
- 2 tablespoons unsalted butter
- 2 teaspoons fresh lime juice
- 1½ tablespoons shallots, super finely diced
- salt and freshly ground black pepper to taste
Instructions
- Place a medium-sized bowl of ice water on your work space.
- Prep asparagus. Cut the bottom few inches (the tough portion), off of the asparagus and discard. You can actually "snap" the ends off with your hands -- it almost always breaks right where it should.Rinse the asparagus and then peel from just below the floret to the bottom, using a vegetable peeler.
- Steam. Place a steamer in a pot with the water level just below it. Over high heat, bring the water to a boil, add the asparagus to the rack, sprinkle it with salt and cover. Reduce the heat to low and steam until tender, 5 minutes. (The cooking time will vary, depending on the thickness of the asparagus.)
- Shock. Immediately add the steamed asparagus to the bowl of ice water and let it sit for a couple of minutes. (This is called shocking.)Then remove, pat dry with paper towels, and add them to a medium-sized mixing bowl. Set aside.
- Make and add sauce. In a very small saucepan, melt the butter with the lime juice and shallots. Then season to taste with salt and pepper. (Here's How to Season to Taste.)Drizzle the butter sauce over the asparagus and carefully toss to be sure it's well coated.
- Serve! (I like cutting the asparagus spears in half vertically because I love how it looks.)
Notes
Calorie count is only an estimate.
Nutrition
Calories: 76kcal