Charred Lemon Asparagus with Crispy Shallots & Feta
Serves 1
Directions
- 1Heat a large skillet over medium-high.
- 2Add 1 tbsp olive oil and the asparagus and toss.
- 3Add 1/4 tsp salt and pepper to taste then cook for about 5-7 minutes, until slightly browned but still crisp.
- 4Remove and place in a bowl then return the pan to the stove and reduce heat to medium.
- 5Add 2 tbsp of olive oil and the shallots with the remaining salt and cook for about 9-12 minutes until they are browned on the edges, tossing as they sear.
- 6Remove them and place on a paper towel to remove excess oil.
- 7Return the pan to the stove and increase to medium-high.
- 8Make the dressing. Add the lemons to the pan and sear for about 2 minutes per side.
- 9Remove them and place them to a cutting board and finely chop.
- 10Add the lemons to a jar, then add the olive oil, vinegar, water, honey, garlic, mustard, salt, oregano and pepper.
- 11Mix to combine.
- 12Add the asparagus, shallots, arugula, feta, almonds and golden raisins to a bowl.
- 13Add the dressing and toss.
Ingredients
- 2 lbs asparagus, trimmed and cut into thirds
- 3 large shallots, sliced
- 3 tbsp olive oil, divided
- 0.5 tsp salt, divided
- pepper
- 4 very thinly sliced lemon slices
- 6 tbsp olive oil
- 2 tbsp white wine vinegar
- 2 tbsp water
- 2 tbsp honey
- 1 clove minced garlic
- 1 tsp yellow mustard
- 0.5 tsp salt
- 1 tsp dried oregano
- pepper
- 0.5 cup crumbled feta
- 0.5 cup slivered almonds
- 1.5 cups chopped arugula
- 2 tbsp chopped golden raisins
Equipment
large skilletpaper towelcutting boardjarbowl
Tips
- Sauté asparagus to keep it crisp and bright.
- Pan fry shallots until crisp.
- Char lemons to bring out their flavor for the dressing.
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