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.
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