Asparagus with Peanut Oil, Shallots, and Parsley

Preparation info
  • Makes

    2 to 4

    • Difficulty


Appears in
The Savory Way

By Deborah Madison

Published 1990

  • About

The success of such a simple dish depends entirely on the quality of the ingredients, especially the oil, which should be one of the fragrant peanut oils that smell of freshly roasted peanuts. They are as sublime as the best olive oils. And because the flavor is so pure and the taste so big, you’ll find you need to use only a small amount of oil. (See glossary for information on specific brands.)