1.5tsp country style dijon mustardregular dijon or stone ground is fine
1teaspoonkosher salt
½ teaspoonblack pepper
1cupolive oil
For the asparagus
2poundsfresh asparagus
2teaspoonolive oil
½teaspoonkosher salt
¼teaspoonblack pepper
Instructions
Glazed shallots
Peel the shallots and place in a heavy bottomed sauce pan
Add the chicken stock, white wine, butter and sugar and bring to a boil. Once boiling turn down the heat to keep the shallots at a simmer, uncovered
Stir occasionally while reducing until all liquid is evaporated. At that point stir the shallots regularly scraping up any brown bits that may be on the bottom of the pan
Once the shallots are a medium brown color turn off the heat and set them to the side
Sherry vinaigrette
Add the sherry vinegar, honey, country style dijon mustard, salt and pepper to a food processor. Blend on low for 10 seconds
With the food processor still on low speed, take the top piece out and slowly drizzle the olive oil in. Blend 5 more seconds after drizzling it all in
Pour the vinaigrette into a small container and set to the side
Grilling the asparagus
Turn the grill onto medium-high heat and let warm up for 8-10 minutes
Snap or cut the ends off the asparagus. About the bottom ⅓.
Drizzle the olive oil on the asparagus and sprinkle the salt and pepper over it. Gently mix with your hands to coat all pieces
Set the asparagus onto the grill in one layer and do not touch for 2 minutes
Flip the asparagus over to the other side and grill an additional 2 minutes. Remove asparagus from the grill onto a plate
Top asparagus with the shallots and drizzle the sherry vinaigrette over the top. Serve warm