Name: Asparagus with Shallots
Ingredients: 1 1/2 lb Asparagus; 1 ds Salt; 3 ts Fragrant peanut oil or olive; 2 Shallots, peeled and minced; 1 ds Finely chopped parsley

Never forget that when we are dealing with any pleasure in its healthy and normal and satisfying form, we are, in a sense, on the Enemy’s ground. I know we have won many a soul through pleasure. All the same, it is His invention, not ours. He made the pleasures; all our research so far has not enabled us to produce one. All we can do is to encourage the humans to take the pleasures which our Enemy has produced, at times, or in ways, or in degrees, which He has forbidden. Hence we always try to work away from the natural condition of any pleasure to that in which it is least natural, least redolent of its Maker, and least pleasurable. An ever increasing craving for an ever diminishing pleasure is the formula.

C.S. Lewis

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Vegetables	4	Servings

INGREDIENTS

1 1/2	lb	Asparagus
1	ds	Salt
3	ts	Fragrant peanut oil or olive
2		Shallots, peeled and minced
1	ds	Finely chopped parsley

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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