Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Asparagus |
| 1 dash | Salt |
| 3 teaspoons | Fragrant peanut oil or olive |
| 2 eaches | Shallots, peeled and minced |
| 1 dash | Finely chopped parsley |
Snap off tough ends of asparagus. If asparagus is thick, old or tough, peel bottoms. Add asparagus to pan of boiling salted water.
Boil gently until cooked--bright green and tender--but still firm, about 5 to 8 minutes. Remove; drain on towel; put on platter and drizzle with oil, lifting spears to coat.
Sprinkle with shallots and parsley. Salt slightly.