MAKES ¾ CUP
1 |
teaspoon olive oil |
1 |
shallot, sliced thin |
5 |
ounces asparagus, trimmed and cut on bias into ¼-inch lengths |
Salt and pepper |
|
1 |
ounce smoked salmon, chopped |
½ |
teaspoon lemon juice |
Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shallot and cook until softened and starting to brown, about 2 minutes. Add asparagus, pinch salt, and pepper to taste, and cook, stirring frequently, until crisp-tender, 5 to 7 minutes. Transfer asparagus mixture to bowl and stir in salmon and lemon juice.