2 pounds asparagus spears (2 bunches), tough ends trimmed
1-2 tablespoon olive oil
Sea salt and pepper to taste
Lemon Vinaigrette:
1 large shallot , minced (about 2 tablespoons)
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 tablespoon minced fresh thyme leaves
1/4 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
Salt and ground black pepper
1. Warm a grill pan over medium-high heat (4-5 minutes).
2. Wash and trim the ends of the asparagus, dry with paper towels.
3. Toss the asparagus lightly with olive oil, and season with salt and pepper, to taste.
4. Grill asparagus 5 minutes, then flip and grill until slightly blackened on both sides, about 4 minutes more. Transfer the asparagus to a serving platter.
5. Whisk shallot, lemon juice and zest, thyme, mustard, and olive oil in small bowl (or shake well in jar with tight lid); season to taste with salt and pepper. Drizzle over asparagus and serve immediately.
- Recipe courtesy of James Moore