When buying asparagus in the grocery,
look for plump, unshriveled stalks and tightly budded tips. If the tips are
unfurled or dry, they have been stored too long.
Asparagus with Shallot, Thyme, Parsley and Lemon Sauce
2 t. virgin olive oil
2 cloves shallots, thinly sliced
1/2 t. kosher or sea salt
1 t. fresh lemon thyme or 1/2 t. dried thyme
1 lemon, juiced, peel grated
2 bunches asparagus, stem ends snapped off
1 bunch flat Italian parsley, stemmed
2 t. butter
1/2 t. freshly ground black pepper
Heat oil in frying pan over medium high heat. Add shallots, salt, thyme and 1
teaspoon grated lemon rind and cook, stirring, until shallots are pale golden
(3-4 minutes).
Add asparagus, reduce heat to medium, cover pan and cook, stirring occasionally
until barely soft (2-3 minutes). Add lemon juice to taste, starting with 2
teaspoons.
Place asparagus on serving platter, add butter to pan and melt quickly over
medium high heat.
Stir in parsley, add pepper to taste and pour sauce over asparagus.
