Asparagus with Shallots
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.