Asparagus with Shallot Vinegrette

 

If you’ve been following my blog, you know come spring I develop a pretty serious asparagus habit. The challenge finding new ways to cook up my fav spring veg. Leave it to Ms Wells to come up yet another perfect recipe! This is adapted from Vegetable Harvest.

Ingredients:

Vinaigrette:

  • 1/3 c shallots, minced
  • 2 TBSP sherry vinegar
  • 2 TBSP lemon juice
  • Lemon zest from 1 lemon
  • Salt
  • 1/3 c olive oil 

Combine in a jar and set aside.

Asparagus:

  • 1 lb asparagus
  • 3 TBSP vinaigrette 
  • Sea salt
  • 1 oz shaved Parmesan 

 Preheat oven to 450.

Toss asparagus with vinaigrette, season with salt and place in a pan in a single layer. 

Bake 12 min. Add parm and cook until melted.

Serves 2. 2 WW PP.