Ingredients for Asparagus With Shallots
- 1 pound asparagus
- Salt, to taste
- Peanut Oil (not used)
- 2 tablespoons finely chopped shallots
- 1 tablespoon chopped fresh parsley
- 2 tablespoons extra virgin olive oil
- Freshly ground black pepper, to taste
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How to Make Asparagus With Shallots
- Snap off the tough ends of 1 pound of asparagus.
- If using thick, old, or tough asparagus, peel the bottom 2 inches of each spear.
- Bring a large pot of salted water to a rolling boil. Add the asparagus and cook gently for 5-8 minutes, or until bright green and tender-crisp.
- Remove the asparagus from the boiling water and immediately transfer to a colander to drain.
- Pat the asparagus dry with a clean kitchen towel.
- Arrange the asparagus on a serving platter.
- Drizzle with 2 tablespoons of extra virgin olive oil, gently tossing to coat each spear.
- Sprinkle with 2 tablespoons of finely chopped shallots and 1 tablespoon of chopped fresh parsley.
- Season lightly with salt and freshly ground black pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
8g
Fat
3g
Carbs
2g
