Roasted Asparagus

1 bunch   Asparagus (roughly one pound)
1 tbsp 30 ml   Olive Oil
0.5 tsp 2 ml   each, Salt and Pepper
2 tbsp 30 ml   minced Shallots
1 tbsp 30 ml   Red Wine Vinegar
1 tsp 5 ml   Dijon Mustard
1 tsp 5 ml   Brown Sugar
1. Heat oven to 400*F. Spread Asparagus onto baking sheet, and drizzel with olive oil, salt and pepper. Turn Asparagus once, and roast uncovered for 8 minutes.

2. Whisk together Shallots, Red Wine Vinegar, Dijon and Brown Sugar. Transfer Asparagus to a plate and spoon dressing over top. Turn Asparagus to fully coat in dressing.