Wine Braised Asparagus


Braising shallots is a great way to add big flavor to simple sautéed veggies. Once you get the technique down you can use it to spice up just about anything you want to cook.



  • 2 tablespoons safflower oil

  • 1 shallot (chopped)

  • 2 tablespoons white wine (something crisp and not too sweet)

  • 1 lemon

  • 2 bunches of asparagus (with the ends snapped off)


  1. Heat a large sauté pan with oil over a medium heat

  2. Add shallot, salt and pepper

  3. Sweat shallot until translucent and let wine flow in

  4. Reduce for 5 minutes over a simmer

  5. Add fresh lemon juice, start with ½ the lemon, add more to taste

  6. Remove from pan and put aside

  7. Add a touch of olive oil to the pan and the asparagus

  8. Cook for two minutes, add the shallot mixture back in

  9. Let asparagus finish cooking in the sauce until al dente (cook time depends on the thickness of your asparagus)