Line a plate with paper towels. Slice the shallots thinly then separate into rings. Heat about ¼ of an inch of oil in a medium skillet over high heat until hot. Add the shallot rings and cook, stirring frequently, until browned, about 6 minutes. With a slotted spoon, remove the shallots and place on the paper towels to drain. Sprinkle with salt.

With a vegetable peeler, peel the asparagus. Cut off the woody end. Then place in a large skillet and cover with water. Bring to a boil and cook for 2-3 minutes or until crisp tender. Remove the asparagus from the skillet and pour out the water.

To the same skillet, add the Sunbutter, tamari, honey, vinegar, chili garlic sauce, and sesame oil. Heat, stirring, until smooth and heated through. If the sauce is too thick, add a little water, about 1 tablespoon at a time, until thinned out. You want the sauce to still be thick, but runny.

Add the asparagus to the sauce and gently toss to coat. Finally, place the asparagus on a serving platter and top with the fried shallots.