Ingredients
- 2 shallots
- 525 gr asparagus
- 16 ml fragrant peanut oil
- 1 gr salt
- 1 gr parsley (finely chopped)
platter and drizzle with oil, lifting spears to coat. Sprinkle with shallots and parsley. Salt slightly.
platter and drizzle with oil, lifting spears to coat. Sprinkle with shallots and parsley. Salt slightly.