Recipe: Grilled Asparagus

Don't you think it is so cool when your pee smells after you have asparagus?

Grilled Asparagus with Tarragon Wine Vinaigrette

• 1 pound medium asparagus, trimmed
• 2 tbsp. white wine vinegar
• 2 tsp. minced shallot
• 1/3 tsp. Dijon mustard
• 6 tbsp. olive oil
• 2 tsp. fresh tarragon, finely chopped
• 1 large hard boiled egg, grated or finely chopped
• 1 tbsp. Parmesan cheese, grated
• handful of peanuts, chopped or sliced
• salt and pepper

Preheat the grill. When its hot, grill the asparagus for five or six minutes rolling the stalks every minute to ensure you cook the whole thing. Be careful not to char them. Remove the stalks from the grill and set aside.

Whisk the vinegar, shallot, mustard, salt, and pepper in a large bowl. Slowly stream the olive oil, whisking as you add it until the mixture emulsifies. Then whisk in the tarragon.

Toss the asparagus with two tablespoons of the vinaigrette and divide it among four plates. Drizzle the remaining dressing over the asparagus and top with grated egg, cheese, and nuts for crunch. The recipe serves four.

[This recipe appeared in the Southwest Airlines Spirit Magazine and is from Chef Jon Ashton.]