Asparagus with Shallot and Parsley Sauce

This dish is a light and elegant side dish for meat or fish. In Brazil, fresh asparagus is considered a fancy vegetable and the herb-shallot sauce only elevates its bright, fresh flavour. When I can, I like to mix white and green asparagus, but when I don’t have the white on hand, I use fresh hearts of palm. Both taste wonderful with this sauce.