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ASPARAGUS WITH SHALLOTS

Ingredients: 1 1/2 Pound(s) Asparagus 1 Dash(s) FUSILLI PASTA (SPIRALS) 3 Teaspoon(s) Fragrant peanut oil or olive 2 Shallots, peeled and minced 1 Dash(s) Finely chopped parsley Directions: Snap off tough ends of asparagus. If asparagus is thick, old or tough, peel bottoms. Add asparagus to pan of boiling salted water. Boil gently until cooked--bright green and tender--but still firm, about 5 to 8 minutes. Remove; drain on towel; put on platter and drizzle with oil, lifting spears to coat. Sprinkle with shallots and parsley. Salt slightly.
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Meanwhile, remove and discard mushroom stems; Cut mushrooms into 1/4 inch strips. Melt butter in large heavy skillet, add shallots; cook ove Asparagus salad with pickled ginger Wash asparagus spears. Use sharp paring knife to peel off tough white skin on lower stem and cut off the very end. When steamer is hot, steam spears until barely cooked. They are overcooked when the color is olive. Remove from steamer, drain a Asparagus with egg, garlic and lemon sauce * - stems peeled and fiberous ends removed. 1. Heat butter in saucepan over medium heat. Add garlic and saute gently 1 minute; remove pan from heat. Reserve and keep warm. 2. Place asparagus in saucepan over medium heat. Add enough water to Crispy chicken with asparagus sauce 1. In pie plate, dip chicken into egg; coat with bread crumbs. 2. In skillet over medium low heat, in hot oil cook chicken 15 minutes, or until browned on both sides and no longer pink. Remove; keep warm. 3. 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