Asparagus With Shallots & Lemon
2 pounds asparagus
2 tablespoons extra virgin olive oil
4 large shallots, sliced thin
1 teaspoon lemon zest
1 tablespoon flat leaf parsley, chopped
1 tablespoons fresh lemon juice
Salt and pepper
1/4 cup pignoli nuts, toasted
Fill a large pot about 2/3 full of water. Set over high heat and bring to a boil. Meanwhile, in a large saute pan, heat the olive oil over medium heat and add the shallots. Cook the shallots, stirring often until golden brown, set aside.
When the water boils, add 1 tablespoon of salt and then the asparagus. Cook the asparagus for about 5 minutes until tender, then drain and rinse with cold water. Drain and pat dry the asparagus then add them to the pan with the shallots and place over medium heat. Toss the asparagus with the shallots and cook until they are warmed through. Add the lemon zest and juice and cook another minute. Then add the parsley, pignoli nuts, salt and pepper to taste and toss until evenly combined. Serve immediately.