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1½ pound Asparagus
1 dash Salt
3 teaspoon Olive Oil
2 Shallots, Peeled & Minced
1 dash Parsley, Finely Chopped
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, 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.
1 dash Salt
3 teaspoon Olive Oil
2 Shallots, Peeled & Minced
1 dash Parsley, Finely Chopped
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, 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.
