Low Sodium Roasted Asparagus with Mustard Vinaigrette

I love asparagus and this is the perfect pairing with the pork tenderloin recipe I just posted.  Ed said the asparagus was "ok" but that's just because he hasn't learned to like asparagus yet.

INGREDIENTS
1lb asparagus, with tough ends cut off
3 shallots, cut in wedges
1 T olive oil
1/4 teas pepper
1/4 teas all-purpose salt-free seasoning

sauce:
2T cider vinegar
1T dijon mustard
1/3 cup olive oil

DIRECTIONS
toss ingredients together (except those for the sauce) to evenly coat.  Whisk together sauce ingredients.

For grill: create a tin foil "pan" and place asparagus and shallots in a single layer, occassionly turning during cooking.  Cook on medium heat for 8 to 10 minutes

For oven: heat oven to 400F, place asparagus and shallots in a single layer on a rimmed baking sheet, roast tossing once for 12 to 15 minutes

Serve warm with sauce drizzled on top

NUTRIENTS
Number Servings: 4

Calories: 209.5
Protein: 2.6g
Fat: 20.4g
Carbohydrates: 4.9g
Fiber: 2.4g
Potassium: 249.5mg
Sodium: 40.75mg
Cholesterol: 0mg

Adapted from: RealSimple.com