Asparagus With Lemon-Shallot Vinaigrette - cooking recipe

Ingredients

2 lbs thin asparagus spears, tough ends trimmed (2 bunches)
1 tablespoon olive oil
salt & fresh ground pepper
1 large shallot, minced (about 2 tablespoons)
1 tablespoon lemon juice
1 teaspoon lemon zest, grated
1 tablespoon thyme, minced
1/4 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
salt & fresh ground pepper

Preparation

Adjust oven rack to uppermost position and heat broiler.
Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
Cool asparagus 5 minutes and arrange on serving dish.
Whisk shallot, lemon juice and zest, thyme, mustard, and olive oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.