Step 1

Peel the asparagus first and cut them in an angle about 1 inch in length.  Poach them in boiling water to your liking.  Immediately after cooked immerse in ice water and reserve.

Step 2

In a frying pan, heat the olive oil and the butter.  Add the shallots and cook until light golden brown.  Add the sundried tomatoes and the asparagus.  Cook for a few minute until hot and remove from the heat.  For extra flavor add some more butter at the last minute.