Sautéed Asparagus with Crispy Shallots and Capers

Asparagus, Brussels Sprouts and Romaine Lettuce Fresh Seasonal Deliciousness

RECIPES AND PHOTOS BY THE FITCHEN ILLUSTRATIONS BY CASSIE TAM

Spring is full of green. Green grass, green leaves, green clover and lovely green vegetables. Th e Fitchen, Edible Indy’s newest contributor, brings fl avor, fl air and these three healthy recipes to your table. Born in a small kitchen at Purdue University in 2012, the Fitchen, meaning “fi t kitchen,” is the food blog brainchild of Jordan and Clark Cord. Th e couple created the Fitchen with the goals of showing people how easy it is to cook healthy food and share their favorite recipes. After moving to Brooklyn and being exposed to new cuisines and styles of cooking, the two developed a greater knowledge of the local food movement. Upon returning to Indiana, they found a budding food scene with new restaurants, fresh perspectives and plenty of inspiration. A perfect fi t for the readers of Edible Indy.

Side Dish: Sautéed Asparagus with Crispy Shallots and Capers

Th is recipe is vegan, gluten-, dairy- and soy-free. Serves 4

1 pound asparagus 2 tablespoons high-quality olive oil 2 small shallots 2–3 cloves of garlic 2 tablespoons white wine vinegar

Wash asparagus. Trim about ½ inch off the bottoms of spears.

In a large pot, bring enough water to cover asparagus (about 6 cups) to a boil. Prepare an ice bath (several ice cubes in water in a large bowl).

Boil asparagus for 1 minute. Drain. Toss asparagus into ice bath. Once cooled, set aside on paper towel to dry.

Th inly slice shallots and garlic.

In a large, preferably cast-iron skillet, heat 2 tablespoons olive oil to medium heat. Toss shallots into heated pan and sauté for 2 minutes, then add garlic. Sauté for 3–5 additional minutes. Add asparagus to the pan, stirring occasionally to keep it from burning. After 5 minutes, add white wine vinegar and sauté.

Remove from heat when asparagus is to your desired tenderness. Serve immediately.