ROASTED ASPARAGUS WITH CRISP SHALLOTS

INGREDIENTS:

3-4 Tbsp olive oil, divided (I use extra virgin)
2 shallots, peeled and thinly sliced
2 pounds asparagus spears, trimmed
1/8 tsp salt
A few pinches freshly ground black pepper
1/2 tsp finely grated orange peel

DIRECTIONS:

Preheat oven to 450 F (425 F for dark pans).

In a skillet, heat 2 Tbsp olive oil over medium-high heat and saute shallots for 5 minutes. Set aside.

In a shallow roasting pan or baking pan, toss asparagus spears with remaining 1-2 Tbsp olive oil, salt and pepper.

Roast until asparagus is tender, about 8-10 minutes, stirring once. Remove from heat.

Add orange peel to roasting pan, mixing well.

To serve, place asparagus on plates and sprinkle with shallots.

Makes 6 servings.

Adapted from my files.