Grilled Green Asparagus With Shallot Vinaigrette

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   SHALLOT VINAIGRETTE:

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   Mince the shallots.

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   Add the shallots to 3 tablespoons Banyuls vinegar, 3 tablespoons fresh squeezed lemon juice, the zest of an orange and 1/2 cup olive oil.

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   SHAKE the mixture for a good 2 minutes. You can make the vinaigrette ahead of time but be sure to reshake it before using.

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   ASPARAGUS: Trim the tough ends of the asparagus and put them in a large bowl. Sprinkle with a little olive oil and roll around to coat them.

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   Start the fire in a barbeque (I use a Big Green Egg) using wood charcoal. When the coals are ready using a large spatula or tongs put the asparagus on the BBQ carefully, so they don't fall through.

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   Turn as quickly as possible as soon as they start striping. Remove quickly so they don't overcook.

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   Stack on a large platter and drizzle with the vinaigrette.

* Per serving · 4 servings · Values may vary.