Spring Asparagus with Shallots

The bold flavors in this dish are a great accompaniment to any entree, and pair deliciously with our HALL Napa Valley Sauvignon Blanc.

2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
2 shallots, thinly sliced
1 teaspoon freshly ground pepper
½ teaspoon kosher salt
1 pound fresh asparagus, trimmed

Combine olive oil, lemon juice, shallots, pepper and salt in a large bowl. Toss with asparagus and pour out into a large skillet.

Cook, covered, on medium-high heat for five to seven minutes or until asparagus is easily pierced with a fork. Serves four.