| Ingredients: |  |
| |
 |
1
pound asparagus, bottoms trimmed |
|
2
tablespoons olive oil, divided |
|
2
tablespoons balsamic vinegar |
|
1
tablespoon shallot, minced
|
| Directions: |
| |
| 1. |
Preheat
an outdoor grill for high heat. |
| 2. |
Lightly
coat the asparagus with 1 tablespoon of the oil. |
| 3. |
Grill
over high heat for 2 to 3 minutes, or to desired tenderness. |
| 4. |
In
a small bowl, whisk together remaining oil, balsamic vinegar and shallots. |
| 5. |
Arrange
asparagus on a platter and drizzle vinaigrette over spears. |
