Asparagus with shallots
4 servings
Ingredients
| Quantity | 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 |
Directions
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.
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