1 1/2 lbs. asparagus (about 20 spears)
1 1/2 Tbsp. olive oil
1 1/2 c. chopped shallots (about 10)
1/2 lb. boiling potatoes, peeled and cut into 1/4 in. cubes (about 2-3)
2 vegetable bouillon cubes
1 Tbsp. lemon juice
black pepper and salt

1. Reserve 8 spears for garnish.   Cut remaining stalks into 1 in. pieces.

2. In medium saucepan heat oil over medium heat.   Add shallots and cook 8-10 minutes until beginning to brown.   Add potatoes, cut asparagus and 4 c. water.   Cover and bring to a boil over high heat.   Add bouillon and 1 tsp. salt.   Reduce heat and simmer, partially covered until potatoes are tender (about 10 minutes).

3. Blanch reserved asparagus spears in lightly salted boiling water for about 3 minutes until just tender.   Remove and rinse in cold water, drain.