1 1/2 Asparagus
1 Salt
3 Olive Oil
2 Shallots
1 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.