1 bunch asparagus
1 tbsp olive oil
Salt and pepper
Zest and juice of 1 orange
3 shallots
1 tbsp Dijon mustard
tbsp red wine vinegar
Pre heat oven to 180 C
Trip asparagus and season with olive oil, salt, pepper and the orange zest.
Roast for 10 minutes.
Meanwhile blend together the remaining ingredients with salt and pepper to form the dressing.
Serve warm or room temperature with vinaigrette drizzled over.
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