Title: Asparagus with Shallots
Categories: Vegetable
Yield: 4 Servings
| 1 1/2 | lb | Asparagus |
| 1 | ds | Salt |
| 3 | ts | Fragrant peanut oil or olive |
| 2 | | Shallots, peeled and minced |
| 1 | ds | 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.