- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
From Rachael Ray Every Day, May 2017
Fill a large bowl with ice water and bring a large pot of water to a boil. Salt the boiling water, add the asparagus and cook until tender-crisp, about 1 minute. Using a spider or a large slotted spoon, transfer the asparagus to the ice water to cool. Drain, pat dry, then slice on a sharp angle into 1-inch pieces. Bring the water back to a boil.
In a large skillet, heat the oil, two turns of the pan, over medium heat. Add the shallots, garlic, lemon zest and crushed red pepper. Cook, stirring often, until the shallots and garlic soften, 2-3 minutes. Add the wine and cook, stirring often, until reduced by half, about 1 minute. Add the butter and stir the sauce until the butter is melted. Reduce the heat to low.