1 1/2lb fresh asaparagus
2 tbsp olive oil
2 tsp lemon juice
1 tsp Dijon mustard
salt and pepper
tarragon or French shallots (optional)
Preheat oven to 450. Cut and discard tails of asparagus. Place asparagus on a foil-lined rimmed baking sheet. Brush with half the olive oil (1 tbsp) and toss to coat. Make sure asparagus are tightly aligned. Grill in oven for 8-10 min, turn once. Meanwhile, in a small bowl, whisk remaining olive oil (1tbsp), lemon juice and mustard. When asparagus are cooked, place them in a service plate and pour vinaigrette. Garnish with tarragon or French shallots.
* Turn the entree into a main course, top with lobster or crab meat.