- 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
Snap off tough ends of asparagus. Toss asparagus with 2 tablespoons oil; place in a 15- x 10-inch jellyroll pan.
Bake at 400°, stirring occasionally, 30 to 45 minutes or until tender.
Stir together shallot and next 3 ingredients; gradually whisk in remaining 2 tablespoons oil. Pour over asparagus, and serve immediately.