Asparagus With Lemon-shallot Vinaigrette

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 2 lbs thin asparagus spears, tough ends trimmed (2 bunches)
• 1 tablespoon olive oil
• salt & fresh ground pepper
• 1 large shallot, minced (about 2 tablespoons)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest, grated
• 1 tablespoon thyme, minced
• 1/4 teaspoon dijon mustard
• 1/3 cup extra virgin olive oil
• salt & fresh ground pepper

Recipe

• 1 adjust oven rack to uppermost position and heat broiler.
• 2 toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
• 3 cool asparagus 5 minutes and arrange on serving dish.
• 4 whisk shallot, lemon juice and zest, thyme, mustard, and olive oil in small bowl; season to taste with salt and pepper. drizzle over asparagus and serve immediately.