Grilled Asparagus

• 1 inch asparagus bunch of medium-sized, about 3/8 diameter
• 1 lemon
• 1/2 teaspoon dijon mustard
• 1 cup light olive oil
• 2 tablespoons shallot minced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

1. Bend one of the asparagus until it naturally snaps where the stem becomes woody. Cut off the stems of all the other stalks at the same place.
2. Whisk together lemon juice and olive oil.
3. Continue whisking and gradually drizzle in oil to emulsify.
4. Add shallot, mustard, salt and pepper.
5. Put the asparagus in a zip-top bag and pour the marinade over them.
6. Allow to marinate for at least 30 minutes, but no longer than two hours.
7. Remove asparagus from the marinade and shake off the excess so that they will not drip and cause smoky flare-ups when you grill them.
8. Grill over hot coals until they just begin to char on the bottom, then turn and grill on the other side. Three minutes per side is about right, but adjust the time for your flame. When done, the stalks will be tender and just cooked through with a smokey caramelized exterior.

diameter, lemon, dijon mustard, light olive oil, shallot, salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Grilled-Asparagus-1657573 (may not work)