1 bunch asparagus, washed, trimmed & dried of excess water
1 tsp. extra virgin olive oil
Vinaigrette (yields 1/3 cup)
1 tsp. minced shallot
1 tsp. Dijon mustard
½ tsp. granulated sugar
½ tsp. freshly grated lemon zest
2 Tbsp. fresh lemon juice, strained
Pinch coarse kosher or sea salt
4 Tbsp. extra virgin olive oil
Freshly ground black pepper to taste
1/2 Tbsp. minced chive
1 Tbsp. golden raisins
2 Tbsp. lightly toasted sliced almonds
Preheat oven to 425 degrees.
Line a baking sheet with aluminum foil and place in 425 degree oven. Toss asparagus with 1 tsp. olive oil. Add asparagus in a single layer to hot baking sheet and roast until tender but still crisp, about 10-15 minutes. Remove from oven.
Make vinaigrette. Mix shallot, mustard, sugar, zest, juice and salt in a bowl. Whisk in olive oil. Season to taste with pepper.
Place asparagus in a heap in the center of 4 plates. Drizzle a tablespoon of vinaigrette over asparagus.
Sprinkle with minced chive, golden raisins and toasted almonds.