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Roasted Shallot Asparagus

Yield Makes 8 servings


  • 2 pounds fresh asparagus
  • 1/4 cup olive oil, divided
  • 1 shallot, minced
  • 2 tablespoons white wine vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

How to Make It

  1. Snap off tough ends of asparagus. Toss asparagus with 2 tablespoons oil; place in a 15- x 10-inch jellyroll pan.

  2. Bake at 400°, stirring occasionally, 30 to 45 minutes or until tender.

  3. Stir together shallot and next 3 ingredients; gradually whisk in remaining 2 tablespoons oil. Pour over asparagus, and serve immediately.