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Asparagus with Caramelized Shallots

Updated on October 30, 2014

I have always thought of asparagus as an impressive side dish. Often it is featured in restaurants at an additional cost and rightly so. When you combine asparagus and shallots, this side dish goes over the top.

Caramelized shallots and sauteed asparagus are the perfect pair when you are looking for a tasty side dish. I only started using shallots about a year ago after seeing them nicely roasted on a cooking show. Little did I know that they are quite easy to find near the onions in the produce department.

I like the sweetness that the shallots add to asparagus, plus how easy and simple this dish is to make.

Serving Size

Serves: 4

Cast your vote for Asparagus with Caramelized Shallots


  • 1 lb. asparagus, ends removed
  • 2 tbls. butter
  • 1/4 cup chopped shallots
  • 1 tbls. fresh thyme leaves
  • 1 tbls. lemon juice


  1. Place asparagus in a 2 quart saucepan and cover with water.
  2. Bring to a boil and simmer for 5 minutes or until tender crisp.
  3. Drain and place asparagus into cool water.
  4. In a medium skillet, melt butter and add shallots and thyme.
  5. Saute until tender.
  6. Add drained asparagus, drizzle with shallot mixture and lemon.
  7. Heat through and serve.

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    • SusannaDuffy profile image

      Susanna Duffy 

      4 years ago from Melbourne Australia

      Sounds good! Where I live, shallots are cheaper than onions

    • profile image


      4 years ago

      I've only eaten asparagus "plain" and I've never used shallots. I need to try this recipe.

    • CherylsArt profile image

      Cheryl Paton 

      4 years ago from West Virginia

      I've sauteed asparagus before and love it. I think the shallots would be a great addition.

    • Nancy Hardin profile image

      Nancy Carol Brown Hardin 

      4 years ago from Las Vegas, NV

      I love asparagus any way you can fix it, and this sounds like a very tasty way. Yummy!

    • ecogranny profile image

      Kathryn Grace 

      4 years ago from San Francisco

      I have to hide asparagus to get it from fresh to cooked because we love it so much, but this recipe looks so good! I can taste and catch a whiff of the fresh thyme, flirting with the shallots and oil as I type this. Oh my!

    • Wednesday-Elf profile image


      4 years ago from Savannah, Georgia

      Sounds like a delicious way to eat asparagus.


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