Preheat the oven to 425 degrees F. Line a sheet tray with foil.
Add the asparagus in a single row to the prepared sheet tray. Drizzle with the olive oil, toss, and then season with some salt and pepper. Roast until tender, 15 minutes.
Serve on a bed of spring mix and drizzle with the Creamy Herb Vinaigrette.
Add the mayonnaise, vinegar, mustard, tarragon and shallots to a bowl and whisk until smooth and emulsified.
Recipe courtesy of Nancy Fuller