TO TRIM THE ASPARAGUS, break the root end off of one of the asparagus stalks. It will break where the asparagus starts to become woody. With a knife trim the remaining asparagus stalks to match the length of the broken one so you are left with tender stalks of asparagus in a quick way.

Asparagus with Roasted Shallots and Cayenne Pepper

Ingredients

4 shallots

2 tbsp. olive oil

1 bunch asparagus, trimmed

½ tsp. cayenne pepper

1 tsp. fresh thyme

1 tsp. fresh basil

½ tsp. sea salt

Pre-heat the oven to 350 degrees.

In an oven safe pan add the shallots and a small amount of the olive oil. Roast in oven for 25–30 minutes or until the shallots start to become golden brown and soft. Stir them as needed to brown evenly.

Remove and slice into large rings and place in a bowl, keep warm.

Bring a small pot of water to a boil and cook the asparagus for 3–4 minutes or until tender. Drain and arrange on a plate or platter.

Add the remaining olive oil, cayenne pepper, fresh herbs, and salt to the shallots and combine. Pour over asparagus and serve.

Makes:  4 servings

Prep time:  15 minutes

Cook time:  40 minutes