Grilled Asparagus with Raspberry Dijon Vinaigrette | DFM | DFM

Ingredients

• 2 lb (1 kg) asparagus, trimmed
• 1 tbsp (30 mL) extra virgin olive oil
• salt, to taste
• pepper, to taste
• 10 sprigs fresh thyme, leaves pulled from stems
• 2 cloves of garlic, quartered
• 1 small shallot, quartered
• 1/4 cup (60 mL) buttermilk
• 1/4 cup (60 mL) whipping cream
• 1/4 cup (60 mL) raspberry vinegar
• 3 Tbsp (45 mL) liquid honey
• 2 Tbsp (30 mL) Dijon style mustard
• 2 Tbsp (30 mL) fresh lemon juice
• 1 tsp (5 mL) grated lemon zest
• 1 cup (250 mL) fresh raspberries
• Roll the lemon firmly with your hands to release the juice under the skin of the lemon. I
• f you do not have a zester, use the parmesan grater portion of a box grater to remove the yellow zest from the lemon.
• Peel the ends of the asparagus with vegetable peeler if the asparagus is thick and woody.
• For easier grilling, place asparagus in a grill basket or rectangular grill topper.