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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.
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.