General tips

Oven Tips : Switch your oven off a few minutes before your food is ready - it will stay hot enough to finish cooking the food.

Kitchen Tip : On electric stovetops, use flat-bottomed pans that make full contact with the element. A warped or rounded pan may be a conversation piece, but will waste most of the heat.

Asparagus with Shallots

	Category	Vegetable Recipes
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Ingredients And Procedures

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.

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