Grilled Rack of Asparagus

• From: California Asparagus Commission

Ingredients

• 1 lb asparagus

• 8-10 6-inch wooden bamboo skewers

• Vinaigrette:2 Tbs shallots, chopped fine

• 1 Tbs sweet mustard

• 1 Tbs balsamic vinegar

• 1/2 tsp salt and pepper

• 1 Tbs fresh herbs, your choice, chopped

• chopped fresh herbs and lemon zest for garnish.

This light vinaigrette brings a delicate sweetness to grilled asparagus.

Directions

• In a pot of boiling salted water, blanche the asparagus for 2 minutes or until crisp-tender. On a cutting board divide the bunch of asparagus into servings of 6 to 7 spears. Line up the servings in a row. Run one skewer 2 inches from the top and a second skewer 2 inches from the bottom through all the spears to create a horizontal rack.
• For the vinaigrette, put all the ingredients in a jar with a tight-fitting lid and shake well.
• To grill asparagus, brush racks liberally with vinaigrette to coat well. Grill racks over a medium-high heat barbecue or grill pan for 2-3 minutes on each side until tender. Serve with extra vinaigrette. Top with chopped fresh herbs and lemon zest.