Ingredients
- 2 pounds asparagus, trimmed to 4 to 5-inch tips
- 1 shallot, finely chopped
- 3 tablespoons extra-virgin olive oil, eyeball it
- 1 teaspoon freshly chopped tarragon leaves
- Salt and pepper
- 1/4 lemon, juiced
Directions
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 375 degrees F. Remove asparagus from oven and toss with a squirt of lemon.
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By Langster
Va
on February 18, 2011
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I don't know what's better ... eating these or smelling them while they cook!! I wish more recipes called for tarragon... so intoxicating of an aroma. Great job, Rachael! ... Made these as a part of a non-traditional Christmas dinner for me and my husband the first year we spent the holiday just by ourselves far away from family. They hold sentimental value, too!
By designspace_6906121
west palm beach, FL
on February 14, 2008
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This was very easy to make and delicious! I will make it again.
By corcoranf_2331293
Woodbridge, VA
on May 06, 2007
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Simple, delicious, al-dente. Within a few minutes you have a scrumptious vegetable dish that will surely have your family or guests asking for more.
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