If you need a new way to enjoy asparagus check out this delectable and easy asparagus with shallots recipe. This dish features crispy, tender roasted asparagus and shallots caramelized by a naturally sweet sauce made up of extra virgin olive oil, grapefruit, and lemon juice.
With spring in bloom, one vegetable I cannot get enough of is asparagus. I’ve been enjoying everything from baked to air-fried to sauteed asparagus. Today I come with another tasty treat, asparagus roasted with shallots in a lemon garlic grapefruit marinade.
This recipe is great if you have been asking yourself, “What to do with shallots?” Or maybe you have heard of this veggie but have not had a chance to try a shallots recipe.
Well, look no further this recipe gives you not only a great way of how to use shallots but also creates a versatile and delicious dish that works well on its own or pairs perfectly with any meal.
Read on to learn how the combination of roasted asparagus, shallots, grapefruit, lemon, and garlic creates a delicacy with zesty citrus notes and tender, caramelized goodness that can be a great addition to your dinner, special gathering, or just a nice appetizer.
Why you’ll love this recipe
This is one of my best roasted asparagus recipes and here are some reasons why you will love it too!
Easy to make: This roasted asparagus shallot dish is easy peasy. It is a straightforward recipe needing simple ingredients and minimal equipment.
Can be made in a jiffy: The whole recipe can be made in under an hour. It can also be made ahead of time and reheated during those busy weeknights.
Hands-off recipe: While there is a little prep, once the recipe hits the oven you have time to concentrate on more important things.
It’s pretty to look at: Food that looks good is easier to stomach. The combination of roasted asparagus and shallots creates a vibrant eye-catching and mouthwatering dish.
Flavorful: Spring is the season for asparagus, lemon, and grapefruit, and the pairing of these flavors along with the savory, sweet taste of shallots make for a delicious dish.
Packed with nutrients: The combination of asparagus, grapefruit, lemon, garlic, extra virgin olive oil, and shallots offers a dish with antioxidants in addition to essential vitamins and minerals.
An all-purpose dish: This recipe is so versatile it can be served as a standalone side or incorporated with proteins like grilled meats, chicken, or beans. It can also top a salad, pasta, or grain bowl for a flavor boost.
Adheres to dietary restrictions: If you require a dairy and gluten-free dish this roasted shallots and asparagus is right up your alley. It also contains no animal products so if you’re vegetarian or vegan feel comfortable knowing it meets your dietary restrictions.
The combination of roasted shallots and asparagus is a dish you’ll love thanks to fun flavors, visual appeal, easy preparation, nutrient density, flexibility, and ability to meet your dietary requirements.
What are shallots
The Britannica Encylopedia says a shallot is a small, bulb-like plant. If you’re wondering, Are shallots onions? The answer is no but they are both from the Allium family. This is also where garlic and leeks come from.
The difference between shallots and onions has to do with the appearance, texture, use, and taste (for details on shallots’ flavor check out the “What Do Shallots Taste Like” section below).
What do shallots look like?
A shallot appears to be a cross between an onion and a garlic clove but with a more elongated shape.
Like onions, shallots have layers of papery skin ranging from golden brown to purple. Similar to garlic the inside can contain multiple cloves that can be separated and used individually.
Shallots also have a finer texture and are softer and less fibrous than onions. When cooked they get even more tender
Shallots add flavor and depth to foods in both raw and cooked forms. They are commonly used in sauces, dressings, soups, stews, and stir-fries.
Types of shallots
There are various types of shallots. Some popular ones include French shallots, Dutch shallots, Jersey, bananas, and grey shallots.
French shallots are the most common and have an elongated shape similar to a small onion with reddish-brown coppery skin. They may also be known as red shallots.
Dutch or “round” shallots are rounder than French shallots. They have brownish-yellow or copper-colored skin.
Jersey shallots are native to Jersey and the Channel Islands. They have a reddish-brown skin and are used in traditional British and European recipes.
Banana shallots have a long and skinny shape similar to a banana. They are reddish-brown or copper colored. They are bigger than other shallots and some people like them better because they are easier to use and prepare.
Grey shallots are a type of French shallots also called “griselle,” “true shallots,” or “wild shallots.” They are smaller than other shallots and have a grayish purple skin.
Grey shallots were used in this asparagus with shallots recipe because that is what I purchased at my local store.
Nutrients in shallots
The exact amount of nutrients in shallots will vary depending on the growing conditions and their size. However, overall according to the USDA Food Database, a 100-gram serving of raw shallots consists of the following:
- 72 calories
- 3 grams protein
- 0 grams fat
- 17 grams carb
- 3 grams fiber
This shows that shallots are a good source of fiber and protein. There are a moderate amount of carbs and calories in shallots per serving.
So if you are someone who needs to watch your carb intake it is important to note that shallots are a little higher in carbs (for the full recipe carb count you can check the recipe card below).
The USDA shallot nutrition also indicates this food is a good source of B6, manganese, and copper. There are also small amounts of vitamin C, thiamin, riboflavin, niacin, pantothenic acid, folate, vitamin K, and minerals calcium, selenium, zinc, iron, magnesium, potassium, and phosphorus.
Shallots are a nutrient-dense food that can be a great addition to a gluten-free diet.
Potential health benefits shallots
According to research, shallots have been associated with lower inflammation as well as liver, digestive, and immune health specifically wound healing, coughing, and mucus relief.
What do shallots taste like?
Shallots are described as having a mild, sweet, and slightly pungent flavor. Each type of shallot has a slightly different taste. French. Dutch, and Jersey shallots are mild and sweet with a little slight tang. Banana shallots have a little more intense flavor.
Grey shallots have a robust and complex profile tasting more intense than traditional shallots. They have a sweet, savory taste with a sharp, almost garlicky subtleness. When cooked they add a depth of delicate taste and aroma enhancing the overall flavor of the dish.
Where to find shallots
Shallots can be found in the produce aisle of your local grocery store. You can also get them from a CSA or local farmer’s market.
If you don’t feel like going out you can also check online retailers like Amazon Fresh*, Whole Foods*, and Fresh Direct*. Or order shallots from your favorite store with the help of Instacart*.
How to pick shallots
To get the best shallots look at the following:
- Firmness
- Skin
- Size
- Shape
- Smell
When gently squeezed the shallots should feel firm and solid. Avoid ones that are mushy or have noticeable sprouts.
A shallot’s skin should be dry and papery without any discolored, damaged, cut, bruised or blemished skin.
You want to look for shallots that are similar in size. The size of a shallot can vary from small to large. For this recipe, I used medium-sized shallots.
The weight of a shallot can tell you how ripe it is. You want to get ones that feel heavy for their size. This tells you that they are fresh and have an adequate amount of moisture inside.
The smell may not be so noticeable but fresh shallots will have a mild, onion-like scent. Avoid any bad-smelling shallots.
These tips can help you get the best quality shallots.
How to prepare shallots
Once you picked your shallots you want to prepare them for the recipe. The steps to prepping shallots include the following:
- Trimming
- Peeling
- Separating (if applicable)
- Cutting
- Rinsing (optional)
Trim the shallots
I like to start by trimming the root ends off of the shallots. This gets rid of any dry or tough parts. Use a sharp paring knife* to cut off each end so there is a flat surface. Be careful not to remove too much of the actual shallot.
How to Peel Shallots
Once you have the ends cut off it makes it easier to peel off the skin. Look for a piece that is easy to tear and then gently pull the dry papery layers away from the shallot with your fingers until you reach the smooth, firm flesh inside.
If you are having trouble peeling the skin you can cut the shallot lengthwise with the paring knife so you have two halves that are part peel and part skin.
Then peel off the skin from the cut side. Repeat on the other shallot until the skin is peeled off both shallots.
Separating shallots (if applicable)
Some shallots will have multiple cloves inside similar to garlic. If you notice this is the case with your shallots you want to separate the clove by gently pulling them apart with your hands. You can also cut them apart with the paring knife.
How to cut a shallot
When it comes to how to cut shallots, they can be sliced or diced. Slices can be made by cutting the shallot crosswise into thin rings. In this recipe, it calls for diced shallots.
If you did not make these first lengthwise cuts when peeling the shallot now you want to start dicing by cutting the shallot crosswise so you end up with two halves.
Take one half and lay it flat side down on the cutting board*. Make horizontal cuts about 1/2 to 1/4 inch apart down the length of the shallot. Then cut crosswise so the shallot is diced into small pieces.
Then repeat these steps on the other half of the shallots. If you feel any pieces are too big you can always adjust the size or thickness based on your recipe’s requirements.
Rinse (optional)
Rinsing is an optional step in shallot prep. The diced shallots can be rinsed under cold water to remove any remnants of debris.
Once you have completed all the steps for preparing the shallot repeat the above steps on any remaining shallots until they are all prepped based on the recipe’s specifications.
Once the shallots are all prepped they are ready to be cooked.
For full instructions on how to prep and dice the shallots in this recipe check out the “How to make asparagus with shallots (step-by-step instructions)” section below.
How to cook shallots
There are various recipes using shallots. Some call for raw shallots there are also numerous ways how to cook with shallots. They include pan fry, sauté, or add them to a quiche, or soup.
Roasting is one of my favorite ways how to cook a shallot. This is because the high temperature of the oven heats the shallots bringing out their natural sugar. When heated a chemical reaction makes them turn brown, caramelized shallots.
For full details on how to cook the shallots in this Asparagus with Shallots recipe check out the recipe card below.
Ingredients to make Asparagus with Shallots
This roasted asparagus with garlic and shallots recipe creates a burst of fabulous flavors from the following ingredients:
- Asparagus
- Shallots
- Lemon juice
- Grapefruit juice
- Fresh garlic
- Extra virgin olive oil
Asparagus
One of the most important ingredients in this roasted shallots and asparagus recipe is fresh asparagus. This vegetable is not only the star of the show but also provides a lot of flavor and texture to the recipe. It has a slightly sweet and earthy flavor with a touch of bitterness.
Additionally, it adds a dose of nutrients as it is a good source of fiber, antioxidants, vitamins, and minerals including vitamins C, K, E, folate, thiamin, zinc, iron, and copper.
Shallots
The other star of the recipe is shallots. This veggie is part of the onion family and provides a milder, sweet onion-like taste. Cooking shallots in the oven also gives them a crispy texture that is a slightly savory taste without overpowering the other ingredients.
Shallots also provide some amounts of essential vitamins and minerals. For full nutrient details, check out the “Nutrients in shallots” section above.
Lemon juice
The addition of lemon juice not only enhances the taste of asparagus but also provides a tangy and citrusy flavor that balances the bitterness of the asparagus.
The acidity of the lemon juice is what adds these flavors while also brightening and freshening up the dish.
Lemon juice is also nutrient-rich high in vitamin C, calcium, phosphorus, and the antioxidants flavonoids.
Fresh garlic
The fresh pressed garlic adds a rich and pungent flavor to the recipe. It calms and complements the sweetness of the shallots and asparagus while also adding another delicious savory layer of flavor, enhancing the taste and complexity.
Like other ingredients in this dish, garlic is a good source of vitamin C,
B12, folate, riboflavin, vitamin B6, selenium, and the antioxidant compounds allicin, phenols, and flavonoids.
Grapefruit juice
The addition of grapefruit juice adds a refreshing mix of sweet and tangy flavors with its distinct citrusy notes. It adds complexity to the dish softening the sharper acidity of the lemon juice thanks to its subtle sweetness.
This also enhances the earthy flavor of asparagus and correlates well with the shallots by calming the pungentness of the garlic.
In addition to its flavor, grapefruit juice offers a good source of potassium, magnesium, vitamin C, and flavonoids, an antioxidant compound.
Extra virgin olive oil
Not only is extra virgin olive oil great for high-heat roasting, but also helps carmelize the asparagus and shallots creating a crispy texture.
Flavor-wise the oil adds a rich and subtle fruity flavor balancing the citrusy acidity of the lemon and grapefruit juice while also moving the savory notes of garlic and shallots throughout the dish.
Nutritionally speaking, olive oil adds a dose of mono- and polyunsaturated fats which can be a healthy addition to the diet. This oil is also rich in antioxidant compounds like phenols.
How to Make Asparagus with Shallots (Step-by-Step Instructions)
Here is the step-by-step breakdown of how to cook with shallots and asparagus:
Step 1
1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celcius).
Step 2
2. Prepare the lemon and grapefruit: Before cutting firmly roll the lemon on the counter to loosen up the insides to get more juice. Then cut it in half crosswise. Set the two lemon halves aside.
Cut the grapefruit in half. Then take one grapefruit half and cut off a slice about one inch thick for garnish then set it aside. Juice the remaining grapefruit halves and set the juice aside.
Step 3
3. Prepare the garlic. Place the garlic clove inside a garlic peeler*. Roll the peeler firmly on a flat surface back and forth a few times to loosen the garlic peel.
Remove the clove from the garlic peeler and pull off the skin. Place the peeled garlic clove in a garlic press* and press the garlic into a small dish. Set it aside.
Step 4
4. Prep the asparagus. Wash the asparagus bundle and pat it dry. Trim about one inch off the bottom of each asparagus spear so you remove the entire woody end. Set the trimmed asparagus aside.
Step 5
5. Peel and dice the shallots. Take a shallot and lay it on a cutting board*. Using a sharp paring knife* cut the ends off the top and bottom of each shallot to create a flat surface on the ends.
Then cut the shallot in half lengthwise so you have two halves; partly covered with skin. Remove the skin from each shallot half.
Sometimes shallots contain multiple cloves like garlic. If this is the case, gently break apart the shallot cloves repeat the vertical cut on the remaining shallot cloves, and remove their skin.
Take the peeled shallots and dice them. Take one-half of the shallot and place it flat-side down on the cutting board. Make horizontal cuts about 1/2 to 1/4 inch apart down the length of the shallot. Then cross-cut the shallot into small diced pieces.
Repeat on the remaining shallot pieces. Place the diced shallots into a small glass bowl and set aside.
Step 6
6. Make the marinade. In a large mixing bowl* combine grapefruit juice,
olive oil,
pressed garlic,
and the diced shallots.
Use a hand juicer* to squeeze the juice of the lemon halves into the bowl.
Mix everything with a whisk* until well blended. Cover the bowl and place it in the refrigerator to marinate for 20 minutes.
Step 7
7. Lay the asparagus spears in a deep baking dish* 7 x 10 inches or larger.
Pour the marinated mixture over the asparagus evenly covering the asparagus.
Top the asparagus with the grapefruit slice garnish.
Step 8
8. Place the baking dish in the oven and cook for 20-25 minutes. Check for tenderness at 20 minutes.
Step 9
9. Let the asparagus cool for 10 minutes, serve warm, and enjoy.
Tips for cooking with shallots and asparagus
For the best asparagus and shallots recipe follow these tips:
- Get fresh ingredients
- Evenly trim the asparagus
- Avoid overcooking
- Check for doneness
Get fresh and quality ingredients:
Asparagus: Look for spears that are bright and green, firm, and have closed tips.
Shallots should be firm with dry and papery skin.
Garlic be firm and solid. Avoid soft, spongy, and blemished, or discolored garlic cloves.
Lemons should have a smooth, uniform bright yellow color. They should feel heavy for their size, and be firm but give slightly when gently pressed. Avoid lemons that are rough, wrinkled, and too hard or too soft.
Grapefruit should be a smooth and shiny uniform pink, red, or yellow color. They should feel heavy, and firm and give a light springiness when pressed. Avoid rough, wrinkled, dull or patchy grapefruits that are too soft or have hard spots.
Olive oil: Look for quality, organic, certified, cold- or expeller-pressed olive oil*.
Trim the asparagus evenly: Make sure all the asparagus spears are of similar size and thickness. This will promote even cooking.
Avoid overcooking: Be careful to not overcook the asparagus. Cook until it is tender-crisp for about 20 to 25 minutes. This will retain its vibrant color and crispiness.
Check for Doneness: Get tender yet somewhat crunchy asparagus by checking for doneness at 20 minutes. If it needs more time you can cook another 5 minutes.
Additions, substitutions, and variations of the recipe
If you are looking for addition, substitutions, and recipe variation ideas check out the following section.
Additions
Wondering what you can add to give this recipe more of your own flair? Here are some recipe addition ideas.
Increase the heat: Add a sprinkle of freshly ground black pepper for a little spice. Want even more heat? You can also add a touch of cayenne pepper before baking.
Add a crunch: Craving more crunch? Add chopped almonds, pine nuts, or walnuts before baking for added texture and nutty flavor. You can also just sprinkle a handful of toasted nuts over the asparagus before serving.
Increase the creaminess: A sprinkling of vegan cheese can amp up the rich and savory flavors. Choose from grated vegan parmesan to feta or non-dairy goat cheese.
Add some herbs: Include a tsp of herbs like thyme, rosemary, or parsley to the marinade for some additional herbal flavor that will complement the citrus notes. Alternatively, you can sprinkle them over the cooked asparagus.
Roast the garlic: In addition to the fresh pressed garlic, throw a few whole peeled garlic cloves into the pan with the asparagus. This will create a savory, mild, and sweet flavor complementing the other ingredients in the dish.
Serve up the savory: Adding some cooked or crumbled bacon, prosciutto, or pancetta can enhance a salty and savory panache that pairs well with the citrusy sweet asparagus and shallots.
Feel free to add any other ingredients with similar flavor profiles. Just know any additions to the existing recipe will alter the flavor, texture, and nutrient composition of the original recipe.
Substitutions
Can’t find an ingredient or just don’t like something? Try these substitutes.
Asparagus substitutes: This recipe was designed with thicker asparagus stalks but you can use thin asparagus in its place.
If you use thinner asparagus stalks start checking for doneness at about 15 minutes. Then cook in 5-minute increments until you get tender asparagus.
With thinner asparagus, you can also reduce the marinating time to 15 minutes maintain a good balance of flavors, and avoid an overly powerful citrus and garlic flavor. Unless you like that and want it to shine through.
Can’t find any asparagus? You can use
Shallot substitutes: If you cannot find fresh shallots you can also use 1 and 1/2 to 2 tablespoons of dried shallots* instead.
Another alternative for shallots is 1/2 to 3/4 cup of finely diced onions which is about 1/2 to 2/3 of a small onion. It is 1/4 of a large onion.
Lemon substitutes: In place of lemons you can use lime or a small orange.
Grapefruit substitutes: Instead of grapefruit you can use one of the following:
- 1 medium orange (1/2 to 3/4 cup)
- 2 to 3 medium-sized limes (1/3 cup juice)
- 1/2 or 3/4 cup pineapple juice
- 1/3 to 1/2 cup cranberry juice
- 1/4 cup apple cider vinegar
- 1/4 cup white wine vinegar
- 2 to 3 tbsp balsamic vinegar
Garlic substitutes: Instead of fresh garlic you can use 1/4 tsp garlic powder* or 1/2 tsp garlic granules. You can also use 1 to 1 and a 1/2 tsp minced dry onion*.
Extra virgin olive oil substitutes: In place of extra virgin olive oil you can use regular olive oil, avocado, coconut, or walnut oil.
Please keep in mind any substitutions may alter the overall taste, texture, and nutrient profile.
Variations
This section goes over some recipe variations:
Citrus variations: If you want a stronger citrus flavor you can put the marinate in the fridge for up to an hour before adding it to the asparagus to bake.
Garnish variations: In addition to the grapefruit you can add a pop of color with garnishes like freshly chopped parsley or dill.
Flavor variations: Replace some ingredients for flavor variations:
Grapefruit- lemon garlic vegan butter asparagus: replace the olive oil with a tablespoon of vegan butter.
Balsamic and vegan parmesan asparagus: swap out lemon and grapefruit juice for 2 tablespoons of balsamic vinegar. After baking sprinkle add some additional savory flavor with a sprinkle of some grated vegan Parmesan cheese.
Mediterranean-flavored asparagus: add some Mediterranean flair with a little extra ingredients. Add a 1/2 teaspoon of dried oregano* and 1/2 teaspoon of dried thyme* into the marinade. Toss in some sliced black olives and halved cherry tomatoes before baking. Finish with a sprinkle of vegan feta cheese.
Please note that any recipe variations will affect overall flavor, texture, and nutrient profile of this recipe.
What to serve the recipe with
Recipes with shallots are versatile and this roasted asparagus dish is no exception. It can be enjoyed on its own as a tasty appetizer or will complement a full meal. You can pair it with any of the following:
Grilled or roasted chicken seasoned with herbs and spices will go well with the citrusy flavors of the asparagus.
Asparagus is the typical go-to side for baked salmon. The light and flaky texture pairs wonderfully with the vibrancy of the roasted asparagus with shallots.
Lemon, garlic, and herb-grilled shrimp can be served alongside this asparagus and shallot recipe.
Make a grain bowl with quinoa, wild rice, teff, amaranth, sorghum, buckwheat, millet, or brown rice.
Place the asparagus with shallots on top of a mixed greens salad. Add a salad dressing with shallots or shallot-flavor-infused olive oil* for an additional tasty shallot flavor.
How to store shallots and asparagus leftovers
If you have any leftovers here are the tips on how to store the asparagus with shallots.
First, make sure the asparagus and shallots are cooled to room temperature. Pour any remaining cooked marinade into an airtight resealable container.
Then place any leftover asparagus in another resealable container. Place both containers in the refrigerator for 3 to 4 days.
If you want to save the leftovers for longer you can place them in the freezer. Put the cooled leftover marinade in a sealable freezer-safe container. Then put the asparagus in another container.
Place both containers in the freezer for 2 to 3 months.
When you’re ready to eat the leftovers take them out of the fridge and cool them to room temperature. If the leftovers are in the freezer let them thaw in the refrigerator overnight.
Once at room temperature or thawed you can reheat them according to the instructions in the “How to reheat the recipe” section below.
If you find the leftovers have any signs of spoilage such as an unusual smell or texture, just throw them out.
How to reheat the recipe
There are a few ways to reheat this asparagus with shallots recipe. They include in the oven, toaster oven, microwave, stovetop, and the air fryer.
In the oven
Preheat the oven to 350°F (175°C). Place the roasted asparagus and shallots in a single layer in a roasting pan. Pour any remaining marinade over the asparagus. Heat for 5 to 10 minutes or until warmed through.
In the toaster oven
Preheat the toaster oven to 350°F (175°C). Place the asparagus in a single layer on the toaster oven’s rimmed baking sheet. Reheat for 5 to 10 minutes checking occasionally to avoid overcooking.
When reheating in the toasted oven you want to heat the leftover marinade separately. Pour it into a saucepan and warm over low heat gently stirring occasionally until it’s heated through. Do not let it boil over.
Once the asparagus is warmed you can pour the heated marinade over it and enjoy.
Microwave reheating
Place the asparagus in a microwave-safe dish and pour the leftover remaining marinade on top of the asparagus. Heat on medium power for 30 seconds stirr and repeat for 1 to 3 minutes until the asparagus is thoroughly heated.
Reheat on the stovetop
Place a skillet over medium heat. Let it warm for a minute or two. Place the leftover asparagus with shallots in the pan and pour the leftover marinade on top. If there is not a lot of liquid you can add a drop of olive oil or two to prevent the asparagus from sticking to the pan.
Heat the asparagus for about 3 to 5 minutes stirring or flipping over occasionally with tongs* until heated through. This is a good method if you want to add a slight crispiness. It also is great for a quick reheat without overcooking.
In the air fryer
Place the asparagus in the air fryer basket in a single layer. Reheat at 350°F (175°C) for 3 to 5 minutes stopping halfway through to check for doneness. This will avoid overcooking. Preheat the air fryer to the above temperature before reheating.
When reheating in the air fryer you want to heat the leftover marinade separately. Pour it into a saucepan and warm over low heat gently stirring occasionally until it’s heated through. Do not let it boil over. Once the asparagus is warmed you can pour the heated marinade over it and enjoy.
Ensure the asparagus reaches an internal temperature of at least 165°F (74°C) to prevent from getting sick.
Common and FAQs
If you want to make this recipe ahead of time, you may be wondering, “How long do shallots last?” Fresh unpeeled shallots will stay fresh for approximately 2 to 4 weeks when stored away from direct sunlight, and moisture in a cool, dry, and well-ventilated space such as a pantry or cellar.
Fresh asparagus can last for 3 to 5 days in the fridge when kept in a crisper drawer. So you can buy your ingredients a few days ahead of making it.
Make the marinade ahead of time: You can make the marinade a day ahead and keep it in the fridge for up to 24 hours.
Prep the ingredients a few days before: You can also prep the ingredients up to 4 days before using them. Trim the asparagus and dice the shallots. Then store them in separate containers in the fridge.
Bake ahead of time: If you are making the entire dish, follow the recipe directions, then let it cool completely before storing it. Follow the steps above in the “How to store shallots and asparagus” section above. When you’re ready to eat it follow the “How to reheat the recipe” section for directions on reheating it.
The asparagus may lose some of its crispiness after being stored and reheated so it is recommended to undercook it a bit if you are preparing it in advance. You can also add a squeeze of lemon and grapefruit juice to revitalize the dish when serving.
Various flavors go well with asparagus including lemon, garlic, grapefruit, thyme, tarragon, and parsley. They help enhance the natural flavors of this green veggie.
Trimming an asparagus is dependent on the thickness of the stalk. Thicker stalks have woody stems that will become tough when cooked. These should be trimmed for a more palatable asparagus dish. Thinner pencil-type spears will have skinny ends. These become tender once cooked and don’t need to be cut off.
Shallots are a great addition to cooking. Their onion-like aromatic flavor profile makes them great for roasts, sautés, soups, stocks, sauces, and salads. Similar to onions they can also be consumed raw.
Steaming, roasting, grilling, broiling, blanching, drying, or pickling are just some of the ways asparagus can be prepared. There are a variety of spices and herbs that go well with this veggie including rosemary, basil, dill, marjoram, oregano, thyme, and cilantro.
Equipment used in this recipe*
Here is a list of equipment or similar items used in this asparagus with shallots recipe.
- Garlic peeler
- Garlic press
- Kitchen shears
- Chef’s knife
- Paring knife
- Mixing bowl
- Cutting board
- Grapefruit Juicer
- Lemon juicer
- Baking dish
- Whisk
*Some of these links are affiliate links, which means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.
Other asparagus recipes to try
Here are some asparagus recipes to check out:
- Air fried asparagus
- “Cheesy” asparagus with nutritional yeast
- Asparagus wrapped with turkey bacon
- Balsamic glazed asparagus
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Asparagus with Shallots (recipe card)
Equipment
Ingredients
- 1 pound asparagus
- 2 medium shallots peeled and diced
- 1 medium grapefruit
- 1 medium lemon juiced
- 1 clove garlic peeled and pressed
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Prep the garlic: Put a garlic clove into the garlic peeler. Roll it firmly on a flat surface a few times to loosen the garlic skin. Remove the clove from the peeler, peel off the skin, then press it through a garlic press into a small dish. Set the dish aside.
- Prepare the lemon and grapefruit: Roll the lemon on the counter to soften it. Then cut it in half crosswise and set it aside. Cut the grapefruit in half, then cut a 1-inch thick slice from one of the halves for garnish. Set the slice aside. Juice the remaining grapefruit halves and set the juice aside.
- Prep the asparagus: rinse the asparagus bundle and dry it with a towel. Using kitchen spears cut off about 1-inch off the bottom of each asparagus spear so the woody end is completely removed. Set the trimmed asparagus aside.
- Prepare the shallots: Lay a shallot on a cutting board. Using a sharp paring knife cut off the top and bottom of the shallot so you have two flat ends. Slice the shallot in half vertically. Then remove the outer skins. If the shallot has multiple cloves gently pull them apart and peel each clove. Then dice the shallot. Place one of the two long shallot halves flat-side down on the cutting board. Make a horizontal cut about 1/4 to 1/2 inch apart down the length of the shallot. Then make vertical cuts to create small diced pieces. Repeat on the remaining shallots. Place the finished diced shallots in a glass bowl and set aside.
- Make the marinade: In a large mixing bowl combine the grapefruit juice, olive oil, garlic, and shallots. Use a hand juicer to squeeze the juice from the lemon halves into the mixture. Whisk everything together until blended. Cover the bowl and refrigerate for 20 minutes to marinate.
- Lay the asparagus flat in a deep baking dish (7×10 inches or larger). Pour the marinated mixtures over the asparagus ensuring it is evenly coated. Top with the grapefruit slice for garnish.
- Put the baking dish in the oven and bake for 20 to 25 minutes. Check for tenderness and doneness and then cook another 5 minutes.
- Let the asparagus cool for 5 minutes and enjoy!
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Notes
Recipe Tips and Tricks
Try these tips for great recipe results: Use Fresh Ingredients- Asparagus: Look for firm, bright green spears with closed tips.
- Shallots: Choose firm shallots with dry, papery skin.
- Garlic: Avoid soft or blemished cloves.
- Lemons: Select smooth, bright yellow lemons that feel heavy for their size.
- Grapefruit: They should be smooth, shiny, and firm.
- Olive Oil: Use high-quality, organic, cold- or expeller-pressed oil.
Additions/Substitutions/Variations
Want to customize your recipe? Check out suggestions for recipe additions, substitutions, and variations.Recipe Additions
Add heat with a sprinkle of black pepper or cayenne pepper before baking Get a crunch and nutty taste with toasted chopped almonds, walnuts, or pine nuts added before or after baking A bit of nutritional yeast or vegan cheese increases the creaminess (vegan Parmesan*, feta*, or goat*). Make it herbal: Add a tbsp of fresh chopped thyme, rosemary, or parsley. You can add it to the marinade or sprinkle over the finished dish. Add roasted garlic: Throw a few whole cloves of garlic with the asparagus for a savory twist Increase the savory: Crumbled cooked bacon, prosciutto, or pancetta amps up the salty, savory taste.Recipe Substitutions
If you need to substitute an ingredient here are some ideas. Please note any changes to the recipe will affect the flavor, texture, and nutrient profile. Asparagus substitute: If you use thin asparagus adjust the marinating and cooking time. Marinate for only 15 minutes. Check for doneness at 15 minutes If you can’t find asparagus you can substitute 1 pound broccolini or green beans. Shallot substitute: 1 1/2 – 2 tbsp dried shallots* or 1/2 to 3/4 cup of diced onions (about 1/2 to 2/3 of a small onion and 1/4 of a large onion). Lemon substitute: Use a lime or a small orange. Grapefruit substitute: In place of grapefruit you can use any of the following:- Medium orange
- 2 to 3 medium-sized limes
- 1/2 or 3/4 cup pineapple juice
- 1/3 to 1/2 cup cranberry juice
- 1/4 cup apple cider vinegar
- 1/4 cup white wine vinegar
- 2 to 3 tbsp balsamic vinegar
Recipe Variations
Looking for more ways to vary the recipe? Check out these recipe variations. Just know any changes to the original recipe will alter the original flavor, consistency, and nutrition. Citrus variation: For more citrus flavor marinate the asparagus for up to an hour before baking. Garnish variation: Add fresh herbs like parsley or dill to add vibrancy to the garnish. Flavor Variations: Lemon-Grapefruit Garlic Vegan Butter Asparagus: Replace olive oil with vegan butter for a richer taste. Balsamic and Vegan Parmesan Asparagus: Swap citrus juice with balsamic vinegar and top with vegan Parmesan cheese after baking. Mediterranean-Flavored Asparagus: Add 1/2 teaspoon of oregano and 1/2 teaspoon of thyme to the marinade, and toss in black olives and halved cherry tomatoes before baking. Finish with vegan feta cheese.How to Store Leftovers
Following these tips helps maintain the quality and safety of your leftovers, providing flexibility for future meals. Cool leftovers to room temperature completely before storing Separate the Marinade and Asparagus: Pour any remaining marinade into an airtight container. Store the asparagus in a separate container. Refrigerate: Place both containers in the refrigerator for 3 to 4 days. Freeze for Longer Storage: To freeze, put the cooled marinade in a freezer-safe container and the asparagus in a separate freezer-safe container. Freeze for 2 to 3 months. Thaw and Reheat: If frozen, thaw in the refrigerator overnight. If refrigerated, you can reheat the asparagus once it’s at room temperature. Check for Spoilage: If you notice any unusual smell, texture, or discoloration, discard the leftovers.How to Reheat Leftovers
You can reheat any leftovers in the oven, toaster oven, microwave, stovetop, or air fryer until it reaches an internal temperature of at least 165°F (74°C). Oven: Preheat to 350°F (175°C). Place the asparagus in a deep dish pour the marinade over and reheat for 5 to 10 minutes. Toaster Oven: Preheat to 350°F (175°C) place the asparagus in a flat layer on the baking sheet. Heat for 5-10 minutes. Cook the marinade separately on the stove in a small pot over low heat, stirring occasionally until heated through. Microwave: Heat the asparagus and marinade in a microwave-safe dish on medium power for 30-second intervals, stirring, for 1-3 minutes until heated through. Stovetop: Heat a skillet over medium heat. Reheat the asparagus for 3-5 minutes, adding the leftover marinade or a little bit of olive oil to prevent sticking. Air Fryer: Preheat to 350°F (175°C). Reheat for 3-5 minutes, checking halfway through. Heat the marinade separately on the stovetop and top on the reheated asparagus.Nutritional Information
*Nutritional information is estimated using Nutrifox nutrition label maker**Disclaimer: Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. The Radiant Root is also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Learn more in our disclosure statement.
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