Asparagus with Shallots
Yield
4 servingsPrep
5 minCook
10 minReady
15 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
asparagus
|
|
| 1 | dash |
salt
|
*
|
| 3 | teaspoons |
peanut oil
or olive oil |
|
| 2 | each |
shallots
peeled and minced |
*
|
| 1 | dash |
parsley leaves
finely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
asparagus
|
|
| 1 | dash |
salt
|
*
|
| 15 | ml |
peanut oil
or olive oil |
|
| 2 | each |
shallots
peeled and minced |
*
|
| 1 | dash |
parsley leaves
finely chopped |
*
|
Directions
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 3 to 5 minutes.
Remove and transfer into ice water to stop cooking, drain on towel.
Put on platter and drizzle with oil, lifting spears to coat.
Sprinkle with shallots and parsley.
Season with salt and pepper if desired.
