This shallot based dressing gives the first sprigs of spring a flavor boost.

Ingredients
2 pounds fresh asparagus spears
1/4 cup Carapelli Extra Virgin Olive Oil, divided
1 shallot, minced
2 tablespoons Carapelli white wine vinegar
3/4 teaspoon kosher salt
(or 1/4 - 1/2 teaspoon regular salt)
1/2 teaspoon fresh ground black pepper

Cooking Directions
Heat oven to 400°F. Snap off tough ends of asparagus. Toss asparagus with 2 tablespoons olive oil. Place asparagus in a 15x10-inch jelly roll pan. Bake for 30-40 minutes or until tender. In small bowl, stir together minced shallot, vinegar, salt and pepper. Gradually whisk in remaining olive oil. Pour over roasted asparagus and serve immediately.

Preparation Time: 10 minutes

Total Time: 40 minutes

Wine Suggestions: Chardonnay

Vegetarian Sprig Tips: When buying fresh asparagus choose firm, bright green stalks with tight tips. It will keep lightly wrapped in a plastic bag in the refrigerator for 3 to 4 days. It is best, however, prepared the same day of purchase.

Note: This shallot marinade/sauce also works great on fresh green beans. Simply reduce roasting time of green beans to 20-25 minutes.