Asparagus with Shallots

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Title: Asparagus with Shallots
Categories: Vegetables
Yield: 4 servings

1 1/2 lb Asparagus 2 ea Shallots, peeled and minced
1 ds Salt 1 ds Finely chopped parsley
3 ts Fragrant peanut oil or olive

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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