Place the asparagus and shallots in a large bowl, and
pour the olive oil and 2 tablespoons of the vinegar over them. Season with
salt and pepper, and toss to coat evenly.
Spread the asparagus spears out in a single layer on a
baking sheet. Bake for 20 minutes in the preheated oven, or until tender
and bright green. Shake the pan about half way through to roll the spears
over so they cook evenly. Remove from the oven, and drizzle the remaining
vinegar over the asparagus. Toss lightly to coat, and serve immediately.