I like to prepare this at night so I have my next day’s lunch ready to go.
Boil water in a saute pan. Cut ends of asparagus and cut the good parts into quarters.
Blanch asparagus pieces in boiling water for only 90 seconds… just 90 seconds.
Drain the water, toss in olive oil and dried shallots, salt and then put it in a covered bowl in the fridge.
Next day your asparagus is soft but not mushy and the perfect temp for a salad!