Cooked on the grill until just fork tender and then tossed in a simple vinaigrette, this asparagus side dish is light and full of nutty, smoky flavor.
- 1 lb. fresh asparagus
- 1 to 2 Tbsp. Olive oil
- Salt and pepper, to taste
- 2 Tbsp. red wine vinegar
- 3 Tbsp. extra virgin olive oil
- 1 tsp. Dijon mustard
- salt and pepper, to taste
Wash and prepare fresh asparagus by removing any tough parts from the bottom of stems. Place asparagus in a shallow pan, drizzle with olive oil and season with salt and pepper; tossing to coat spears evenly with oil. On a barbecue grill, on high heat, cook asparagus until just fork tender. Turn asparagus often on grill to cook evenly. Remove asparagus from grill and let cool.
In a bowl, combine all ingredients for vinaigrette and whisk until emulsified. Add grilled asparagus to bowl and toss lightly with vinaigrette to coat evenly. Serve immediately or refrigerate to use within 2 days.