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I gotta email the
other day saying that I ain't got no class.
Well, Bud, this here is class.
Ingredients:
1 lb asparagus, trimmed to 4 to 5-inch tips
1 sm shallot, finely chopped
2 tbsp extra-virgin olive oil
1 tsp freshly chopped tarragon leaves
Salt and pepper
1/4 lemon, juiced
Preparation:
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 serve.
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