Yield: 4 servings
|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.