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For the Asparagus:
2 pounds asparagus, washed,
and trimmed
¼ cup olive oil
2 tablespoons thyme
½ teaspoon salt
¼ teaspoon freshly ground black pepper
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For the Balsamic Vinaigrette:
Yield: 1 cup
¼ cup red wine vinegar
¼ cup balsamic vinegar
½ teaspoon Dijon mustard
1 cup canola oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon minced herbs, such as chives,
parsley, tarragon, etc. |
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Method:
Combine the vinegars and mustard.
Whisk in the oil, gradually.
Adjust seasoning with the salt and pepper.
Add fresh herbs if desired.
To grill the asparagus:
Combine the olive oil with the thyme, salt, and
pepper.
Brush or toss the asparagus with this mixture.
Grill the asparagus until just crisp tender and
hot.
Place on platter and drizzle with balsamic
vinaigrette.
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