Asparagus is a traditional ingredient in various cuisines around the world, with an origin dating back to antiquity, where it was already appreciated by Egyptians, Greeks, and Romans for its flavor and nutritional properties. In Latin America, this vegetable is commonly known as "espárragos" (asparagus), although in some countries local variants or different preparations may be found, but the name generally remains the same. Its versatility in the kitchen allows it to be integrated into simple or elaborate dishes, from salads to side dishes and main courses, always providing a fresh and elegant touch.
Asparagus with shallots
How to Prepare Asparagus with Shallots
Snap off the tough ends of the asparagus.
If the asparagus is thick, old, or tough, peel the bases.
Add the asparagus to a pot of boiling salted water.
Simmer gently until cooked—bright green and tender—but still firm, approximately 5 to 8 minutes.
Remove.
Drain on a towel.
Place on a platter and drizzle with oil, lifting the spears to coat them.
Sprinkle with shallots and parsley.
Season lightly with salt.
Ingredients: Asparagus, Salt, Peanut Oil, Shallots, Parsley.
Ingredients (5)
- Asparagus
- Salt
- Peanut Oil
- Shallots
- Parsley
Instructions (15 steps)
- 1 Break the tough ends off the asparagus
- 2 If the asparagus is thick
- 3 old
- 4 or tough
- 5 peel the bases
- 6 Add the asparagus to a pot of boiling
- 7 salted water
- 8 Simmer gently until cooked—bright green and tender—but still firm
- 9 approximately 5 to 8 minutes
- 10 Remove
- 11 Drain on a towel
- 12 Place on a platter and drizzle with oil
- 13 lifting the spears to coat them
- 14 Sprinkle with shallots and parsley
- 15 Season lightly with salt
Nutritional Information
Calories:
75 kcal
Protein:
0g
Carbohydrates:
3g
Fat:
5g
Azúcar:
0g
Sodio:
8mg