Asparagus in vinaigrette

Trim the woody ends from the Asparagus spears. You can snap them or cut them with a knife where they naturally break.

Bring a large pot of salted water to a rolling boil. Add the Asparagus and blanch for 3-5 minutes, or until tender-crisp. Immediately transfer the blanched Asparagus to an ice bath to stop the cooking process and preserve their vibrant green color. Once cooled, drain thoroughly and pat dry.

Finely mince the Shallot and chop the Fresh parsley.