2 pounds asparagus, trimmed
1 tablespoon butter
2 each shallots, small finely chopped
3/4 teaspoon salt
1/4 teaspoon black pepper coarsley ground
Instructions
In 12-inch skillet, heat 1 inch water to boiling over high heat. Add asparagus; heat to boiling and cook 3-5 minutes or until tender. Drain asparagus; rinse under cold water to stop cooking and drain again. (Cover and refrigerate asparagus up to 1 day)
Just before serving, in a small skillet, melt butter over medium heat. Add shallots, salt and pepper cook 2 minutes. Add asparagus and cook 2 minutes longer.
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Yields: 8 Servings
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