You're going to make far more shallot oil (and shallots) than you need here. Keep the remaining oil refrigerated, and use it to drizzle over noodles, eggs, tofu, all manner of vegetables, etc. Or to use in a component in a vinaigrette. It's incredibly tasty and versatile. Also, please don't try this salad unless you have great cilantro - look for the brightest, best cilantro you can get your hands on. The stems should be crisp but not at all tough. The leaves vibrant, with no shift in color (indicating on-setting spoilage).

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