Grilled Asparagus with Vinaigrette

Serves 5 to 6
 

25 to 30 asparagus spears, bottom ¼ inch trimmed

2 Tbsp olive oil

Salt, a pinch

Freshly ground black pepper

 

Vinaigrette:

½ cup extra virgin olive oil

¼ cup fresh lemon juice

1 Tbsp minced garlic

Salt

Freshly ground black pepper

¼ cup fresh Italian parsley, finely chopped

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Make the vinaigrette:   Whisk all ingredients together in a small bowl.  Reserve.

 

Prepare asparagus.   Fill a large bowl with ice water. 

In a saucepan, bring 6 quarts water to a boil with a pinch of salt.  Add half of the asparagus to the boiling water and cook for 2 to 3 minutes.  Immediately transfer these to the ice water.  Repeat for remaining asparagus.  They should be bright green and firm.  Drain them and toss in a medium bowl with the olive oil and sprinkle with a little salt and freshly ground black pepper.

 

Set the grill to medium-high heat and grill the asparagus for 3-4 minutes, turning several times, until there are a few little brown spots.   Place on a serving platter and top with the vinaigrette, serve hot.  You can also allow each guest to serve themselves the vinaigrette.  Enjoy!