Slow Cooker Asparagus
This convenient slow cooker asparagus recipe is great to have for parties, holidays and more!
Servings: 6
Calories: 96kcal
Equipment
- 1 Slow Cooker, 8 quart
Ingredients
- 2 pounds Asparagus, ends trimmed
- 1 container Cherry Tomatoes, cut in half, about 2 cups
- 1 shallot, diced into small pieces
- 1 Juice of one lemon, freshly squeezed
- ½ teaspoon Kosher Salt
- ½ teaspoon Freshly ground pepper
- 1-2 tablespoons Olive Oil
- ⅓ Water
- 2 tablespoons Butter, unsalted, melted
Instructions
- Wash and trim the woody ends of the asparagus, and cut the cherry tomatoes in half.
- Transfer asparagus to a slow cooker, top with the cherry tomatoes, shallot, juice of lemon, salt and pepper and drizzle olive oil over the top. Add the water to the cooker and slow cook on low heat for 1 ½ - 2 hours. Note that your asparagus may cook in 1½ hours if they are on the thin side. Taste one to test for done-ness, they should be green and still have a bit of crunch to them. Remove the mixture with tongs to drain off any liquid before transferring to a serving platter. Drizzle with melted butter and serve.
Notes
- Check for done-ness at that hour and a half mark. If the stalks are on the thick side, it may need the full two hours. Thinner stalks may need thirty minutes less time.
- Leave the tomatoes off entirely if you'd like, but they are delicious in this recipe.
- Pull everything out of the slow cooker with tongs or a strainer (such as a spider) and do a final drizzle of butter over the top (or olive oil).
Nutrition
Calories: 96kcal | Carbohydrates: 9g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 232mg | Potassium: 410mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1445IU | Vitamin C: 19mg | Calcium: 44mg | Iron: 4mg