Title: Asparagus with Shallots
Categories: Vegetables
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini