Grilled Asparagus with Mozzarella

• 2 tablespoons fresh lemon juice
• 1 medium shallot, finely chopped
• 1 tablespoon coarsely chopped chervil or flat-leaf parsley
• 1/2 teaspoon kosher salt
• 1/4 teaspoon coarsely cracked black pepper
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 32 large asparagus stalks (about 2 pounds), peeled
• 1/2 pound lightly salted fresh mozzarella, cut into eight 1/2 -inch-thick slices
• Chive blossoms, for garnish

1. In a medium bowl, whisk together the lemon juice, shallot, chervil, salt and pepper.
2. Gradually whisk in 3 tablespoons of the olive oil.
3. In a large skillet of boiling water, blanch the asparagus for 1 minute.
4. Using tongs, transfer the asparagus to a plate and toss them with the remaining 2 tablespoons of olive oil.
5. Heat a grill pan over moderately high heat.
6. Working in batches, grill the asparagus, turning, until just tender and lightly browned, about 4 minutes.
7. Divide the asparagus among 8 large plates and top each serving with a slice of mozzarella.
8. Drizzle with the chervil vinaigrette, sprinkle with chive blossoms and serve.

lemon juice, shallot, chervil, kosher salt, black pepper, extravirgin olive oil, stalks, mozzarella, chive blossoms

Taken from www.foodandwine.com/recipes/grilled-asparagus-mozzarella (may not work)