1. Cut 1 of the shallots in half lengthwise and slice very thinly. Line a plate with paper towels. Heat 2 Tbsp. of the oil in a small skillet or saucepan over high heat. Add sliced shallot and cook until light brown and crisp. Transfer to prepared plate and set aside.
2. Mince the remaining shallot. Heat remaining 2 Tbsp. oil in a large skillet overmedium-high heat and add minced shallot and garlic. Saute until tender, about 2 to 3 minutes. Add asparagus, cover, and cook for 3 minutes.
3. Remove cover and add the wine and thyme, stirring to distribute. Cook,uncovered, over medium-high heat, shaking pan occasionally, until wine hasevaporated, coating asparagus, about 4 to 5minutes. Remove from heat and toss withsalt and pepper.
4. To serve, transfer asparagus to a platter. Serve warm or at room temperature. Just before serving, top with reserved lemon slices, if desired, and reserved crispy shallots.
Source: Hannaford fresh Magazine, March - April 2014