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2 t. virgin olive oil
2 cloves shallots, thinly sliced
1/2 t. kosher or sea salt
1 t. fresh lemon thyme or 1/2 t. dried thyme
1 lemon, juiced, peel grated
2 bunches asparagus, stem ends snapped off
1 bunch flat Italian parsley, stemmed
2 t. butter
1/2 t. freshly ground black pepper



Heat oil in frying pan over medium high heat. Add shallots, salt, thyme and 1 teaspoon grated lemon rind and cook, stirring, until shallots are pale golden (3-4 minutes).

Add asparagus, reduce heat to medium, cover pan and cook, stirring occasionally until barely soft (2-3 minutes). Add lemon juice to taste, starting with 2 teaspoons.

Place asparagus on serving platter, add butter to pan and melt quickly over medium high heat.

Stir in parsley, add pepper to taste and pour sauce over asparagus.