Grilled Green Asparagus With Shallot Vinaigrette

• 1/2 cup shallots, minced
• 3 tablespoons Banyuls vinegar
• 3 tablespoons fresh lemon juice
• 1/2 cup olive oil
• Zest of an orange (about 1 tsp.)
• 2 pounds fresh spring asparagus

1. SHALLOT VINAIGRETTE:
2. Mince the shallots.
3. 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.
4. SHAKE the mixture for a good 2 minutes. You can make the vinaigrette ahead of time but be sure to reshake it before using.
5. 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.
6. 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.
7. Turn as quickly as possible as soon as they start striping. Remove quickly so they don't overcook.
8. Stack on a large platter and drizzle with the vinaigrette.

shallots, banyuls vinegar, lemon juice, olive oil, orange, spring asparagus

Taken from food52.com/recipes/3932-grilled-green-asparagus-with-shallot-vinaigrette (may not work)