Directions

• Line a plate with paper towels. Slice the shallots thinly then separate into rings. Heat about 1/4 of an inch of oil in a medium skillet over high heat until hot. Add the shallot rings and cook, stirring frequently, until browned, about 6 minutes. With a slotted spoon, remove the shallots and place on the paper towels to drain. Sprinkle with salt.
• With a vegetable peeler, peel the asparagus. Cut off the woody end. Then place in a large skillet and cover with water. Bring to a boil and cook for 2 to 3 minutes or until crisp tender. Remove the asparagus from the skillet and pour out the water.
• To the same skillet, add the SunButter, tamari, honey, vinegar, chili garlic sauce, and sesame oil. Heat, stirring, until smooth and heated through. If the sauce is too thick, add a little water, about 1 tablespoon at a time, until thinned out. You want the sauce to still be thick, but runny.
• Add the asparagus to the sauce and gently toss to coat. Finally, place the asparagus on a serving platter and top with the fried shallots.