Roasted Asparagus Tips
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1 pound asparagus, trimmed to 4 to 5-inch tips
1 small shallot, finely chopped
2 tablespoons extra-virgin olive oil
1 teaspoon freshly chopped tarragon leaves
Salt and pepper
1/4 lemon, juiced
Pile asparagus onto a baking sheet. Combine lemon, shallot,
extra-virgin olive oil and tarragon. Pour the dressing over the
asparagus and turn to coat spears in fat. Season the asparagus
with salt and pepper and roast 15 to 17 minutes at 375F. Remove
asparagus from oven and toss with a squirt of lemon.
