LEMONY ASPARAGUS
A pan-seared asparagus with fried shallots and a pile of roasted almonds. Tossed in a bright and punchy lemon dill dressing.
Servings: 8 as a Thanksgiving side / 4-6 as a regular side
| Total Time: 1 hour
Lemony Asparagus w/ Dill, Fried Shallots and Almonda
Yield: 6-8
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min
Ingredients
- 2 lbs Asparagus
- ¼ cup dill, finely chopped
- 2 small garlic cloves, minced
- ¼ cup almonds, sliced and toasted
- 2 tbsp lemon juice
- 1 ½ tbsp olive oil
- Salt
- Black pepper
Fried Shallots
- 3 large shallots
- olive oil for frying
Instructions
- Begin by making your fried shallots. I’m linking Hot Thai Kitchen’s instructions since she explains it so thoroughly!
- Wash and completely dry your asparagus. Trim 1 inch off the bottom of your asparagus (you may need to trim off more for thicker asparagus).
- Pour a drizzle of olive oil into a cast iron skillet, and use a paper towel to wipe down the entire skillet so it’s fully greased. Turn your heat to medium high. Once the pan is hot and you see some smoke rising, drop in a portion of your asparagus (work in batches to make sure the asparagus is not overlapping anywhere).
- Sprinkle over a pinch of salt and a few grinds of black pepper. Let sear, untouched, for 3-5 minutes. Flip once the bottom is browned and slightly blistered. Cook on the other side for a minute or two less than the first side.
- Remove and place on your serving dish.
- Repeat this process until all your asparagus is cooked.
- Make your dressing by combining ¼ cup chopped dill, 2 finely minced garlic cloves, 2 tbsp lemon juice, 1 ½ tbsp olive oil, a pinch of salt and a few grinds of black pepper. Whisk or shake in a jar. Taste and adjust. If it’s too tangy for your liking, add a tsp more olive oil.
- Before serving, spoon over the dressing and top with the fried shallots and toasted almonds.