I usually grill or broil asparagus, but I decided to mix it up a bit tonight by sautéing it with some butter and sliced shallots. A super easy preparation, but it looked and tasted great and made a great side dish to Roasted Sarandeado-Style Whole Snapper.

1 lb asparagus, thinly sliced on the bias

1 large shallot, thinly sliced

1 Tbl butter

Salt and freshly ground pepper

In a large skillet, melt the butter over medium-high heat. Add the sliced shallot and cook for one minute. Add the asparagus and cook, stirring often for about 5 minutes, or until the asparagus is crisp tender. Season with salt and pepper to taste and serve.