1 tsp. butter
1 Tbsp. olive oil
1 garlic clove, minced
1 medium shallot, minced*
1 bunch asparagus spears, trimmed
1/4 lime, squeezed (lemon juice works in a pinch)
Salt and pepper, to taste
Instructions
In a skillet, cook the garlic and shallot in butter and oil for 1-2 minutes.
Stir in asparagus and cook until tender, about 5-10 minutes.
When ready to serve, squeeze lime juice on top.
Then add salt and pepper.
Notes
Shallots are small brown onions that are about 1-2 inches around. If you don’t have one then just use a couple of tablespoons of regular onion.
