Warm Asparagus Vinaigrette

• 4 to 5 pounds fresh green asparagus
• 2 small shallots, finely diced
• 2 to 3 tablespoons

Break off the tough ends of the asparagus spears and discard. If the spears are quite thick, peel them with a sharp vegetable peeler. Fill two large pots with 4 quarts water each, salt the water heavily, and bring to a rolling boil.

While the water comes to a boil, make the vinaigrette: In a small bowl, macerate the shallots in 2 tablespoons red wine vinegar with a little salt for a few