Asparagus with Shallots

1 1/2 lb Asparagus

1 ds Salt

3 ts Fragrant peanut oil or olive

2 Shallots, peeled and minced

1 ds Finely chopped 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.