Making the shallot oil, (You can even do this up to a few days in advance)
Place the oil in a thick-bottomed saucepan or wok, over medium-high heat. When the oil is hot turn the stove’s knob to medium, sprinkle in the shallots, and cook slowly until they are deeply golden, 15 – 20 minutes. Remove from heat, strain the oil off into a jar, and set aside. Place the shallots on a paper towel and allow them to cool and crisp.
In the meantime, bring a medium saucepan of water to a boil, salt generously, and cook the asparagus for just 15-30 seconds or so, until bright. Drain, and quickly transfer to a bowl of ice water to stop the cooking. Drain again, and set aside.
Trim the stems from the cilantro, wash, and dry completely
Just before you’re ready to serve the salad, whisk together the soy sauce, sugar, sea salt, and two tablespoons of the shallot oil.
Place the cilantro, peanuts, asparagus, and sunflower seeds in a large bowl. Drizzle the soy dressing over, and toss to combine.
Serve with some of the crispy shallots on top