Preheat
grill to high heat.
Lightly coat
the asparagus with 1 tablespoon of the oil
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.
Sprinkle sea
salt and freshly ground pepper on top and enjoy!
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