Roasted Shallot Asparagus

2 pounds fresh asparagus
1/4 cup olive oil, divided
1 shallot, minced
2 tablespoons white wine vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper

Snap off tough ends of asparagus. Toss asparagus with 2 tablespoons oil; place in a 15- x 10-inch jellyroll pan.
Bake at 400, stirring occasionally, 30 to 45 minutes or until tender.
Stir together shallot and next 3 ingredients; gradually whisk in remaining 2 tablespoons oil. Pour over asparagus and serve immediately.

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