Asparagus with Creamy Tarragon Vinaigrette

• 1 bunch asparagus, ends trimmed (about 1 pound 4 ounces)
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• Spring mix lettuce, for serving
• Creamy Herb Vinaigrette, recipe follows
• 2 tablespoons mayonnaise
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh tarragon
• 1/2 small shallot, minced

1. Preheat the oven to 425 degrees F. Line a sheet tray with foil.
2. Add the asparagus in a single row to the prepared sheet tray.
3. Drizzle with the olive oil, toss, and then season with some salt and pepper.
4. Roast until tender, 15 minutes.
5. Serve on a bed of spring mix and drizzle with the Creamy Herb Vinaigrette.
6. Add the mayonnaise, vinegar, mustard, tarragon and shallots to a bowl and whisk until smooth and emulsified.

olive oil, kosher salt, spring mix lettuce, vinaigrette, mayonnaise, white wine vinegar, mustard, tarragon, shallot

Taken from www.foodnetwork.com/recipes/nancy-fuller/asparagus-with-creamy-tarragon-vinaigrette.html (may not work)