Roasted Asparagus with Lemon-Tarragon
Vinaigrette
20 Asparagus Spears
2 Tbsp. Fresh Lemon Juice
2 Tbsp. Watkins Original Grapeseed Oil
1/4 teas. Freshly Ground
Watkins Sea Salt
1/4 teas. Watkins Black Pepper
2 Tbsp. Watkins Tarragon
Heat oven to 450 F. Place asparagus spears in shallow
baking dish. Pour lemon juice and oil over asparagus; sprinkle with salt and pepper. Turn
asparagus several times to coat. Bake, uncovered, 12 to 18 minutes or until crisp-tender
and color has darkened slightly, turning asparagus several times during baking. Sprinkle
with tarragon. Serve warm or at room temperature. Makes 4 servings.
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