Asparagus with Shallots
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- 1.5 lb
- 3 tsp
- fragrant peanut oil or olive oil
- shallots, peeled and minced
- 1 dash(es)
- finely chopped parsley
1Snap off tough ends of asparagus.
2If asparagus is thick, old or tough, peel bottoms.
3Add asparagus to pan of boiling salted water.
4Boil gently until cooked--bright green and tender--but still firm, about 5 to 8 minutes.
5Remove; drain on towel; put on platter and drizzle with oil, lifting spears to coat.
6Sprinkle with shallots and parsley.