Makes 4 servings

 1 pound asparagus, bottom ends snapped
2 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1 tablespoon shallot, minced
Sea salt and freshly ground pepper to taste.

 Preheat grill to high heat.

Sprinkle the asparagus with 1 tablespoon of extra virgin olive oil,
a big pinch of salt and fresh ground pepper. Toss gently to coat all.

Grill over high heat for 2 to 3 minutes, don’t grill too long or it becomes
bitter. You want the spears to be al dente.

In a small bowl, whisk together the remaining 1 tablespoon olive oil,
balsamic vinegar and shallots.

Arrange asparagus on a platter and drizzle vinaigrette over spears
and enjoy!