Title: Asparagus with Shallots
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