Grilled Asparagus & Citrus Dressing

• 1 bunch Standard Asparagus, Trimmed (See Note)
• 1 Tablespoon Extra Virgin Olive Oil
• 1/3 whole Orange, Zested Into Thin, 1-inch Long Strips
• 1/2 whole Lemon, Zested Into Thin, 1-inch Long Strips
• 1 Tablespoon Fresh Orange Juice
• 1 Tablespoon Fresh Lemon Juice
• 1/2 teaspoons Dijon Mustard
• 1/4 cups Extra Virgin Olive Oil
• Salt And Pepper

1. Preheat grill pan to medium-high heat. Lightly drizzle asparagus with oil, season with salt and pepper, and toss to coat. Grill a total of about 5-8 minutes or until crisp-tender, flipping halfway through. Transfer to plate and garnish with citrus zest.
2. For the vinaigrette, whisk together citrus juices and mustard. Slowly stream in oil while whisking continuously. Season with salt and pepper. Drizzle vinaigrette over asparagus. Reserve any remaining dressing for future use. Enjoy.
3. Note: Trim asparagus by snapping off bottom portion of stem where it naturally breaks, about 1-3 inches from the bottom. Asparagus come in fat, standard and pencil thin thicknesses, which have variable cooking times. If using fat asparagus, use a vegetable peeler to remove the tough, outer skin.

standard, olive oil, orange, lemon, orange juice, lemon juice, dijon mustard, ubc, salt

Taken from tastykitchen.com/recipes/sidedishes/grilled-asparagus-citrus-dressing/ (may not work)