Asperges grillées, vinaigrette au balsamique, miel et Dijon

Ingrédients

• 1 clove garlic (finely minced or grated)
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons honey
• 1/2 teaspoon kosher salt (plus more for asparagus)
• 1/4 teaspoon freshly ground black pepper (plus more for asparagus)
• 1/4 cup balsamic vinegar
• 1 teaspoon coconut aminos (or low-sodium soy sauce or low-sodium tamari)
• 1/2 to 3/4 cup extra virgin olive oil (plus more for asparagus)
• 1 bunch asparagus (tough ends trimmed and discarded)
• 2 small lemons (cut in half)

Préparation

1. 1

   --- MAKE THE VINAIGRETTE: ---

2. 2

   In a glass jar add the garlic, mustard, honey, salt, pepper, vinegar, coconut aminos and olive oil. Secure lid and shake to combine. Set aside or refrigerate until ready to serve.

3. 3

   --- MAKE THE GRILLED ASPARAGUS: ---

4. 4

   Preheat an outdoor grill (or use a grill pan to medium-high heat) to 350℉ to 400℉ (or 180℃ to 200℃).

5. 5

   Place trimmed asparagus and lemon halves in a shallow dish. Drizzle with a little olive oil and season only the asparagus with salt and pepper to taste.

6. 6

   Place the asparagus and lemon halves on the preheated grill grates. Grill the asparagus for 4 to 5 minutes per side until just tender.

7. 7

   Transfer both the asparagus and lemons to a serving dish. Use tongs to carefully squeeze a grilled lemon halve over top and then drizzle with desired amount of vinaigrette.Serve extra grilled lemons on the side.

8. 8

   The remaining dressing can be saved and refrigerated for another purpose.