Cilantro Salad

INGREDIENTS

• 1 cup / 240 ml sunflower oil
• 1 cup / 3.5 oz / 100g evenly sliced shallots, ~20 small
• 6 ounces / 170 g asparagus spears, very thinly sliced
• 1 bunch of cilantro with stems
• 1/2 teaspoon shoyu / soy sauce
• 1/2 teaspoon sugar
• 1/4 teaspoon sea salt
• 1/2 cup / 2 ounces peanuts, well-toasted, then cooled
• 1 tablespoon toasted sesame seeds
• to serve: herb flowers (garlic chive flowers, chive flowers, etc), optional