Grilled Asparagus and Asparagus Vinagrette

Here are a few simple recipes to enjoy the natural flavor of this delicious vegetable at the peak of the season...

Grilled Asparagus
1 pound fresh asparagus
1 tablespoon oil, such as grapeseed which is suitable for cooking at high temperatures
Salt and pepper
Olive oil

Preheat your grill. Trim your asparagus: one at a time, hold the asparagus spear at each end and bend until it snaps. The asparagus will naturally break right above where the spear turns woody. Lightly coat the spears with the grapeseed oil and salt and pepper to taste. Grill for 2 or 3 minutes or preferred tenderness. Drizzle with olive oil and serve.

Asparagus Vinaigrette
1 pound fresh asparagus (trimmed, see directions above)
2 tablespoons red or white wine vinegar
6 tablespoons olive oil
1 teaspoon Dijon mustard
1 small shallot or garlic, peeled and minced (optional)
Fresh herbs-parsley, oregano or dill, etc. (optional)
Salt and pepper

Make dressing by putting vinegar, olive oil and Dijon mustard in a jar with a tight-fitting lid. Shake until thoroughly mixed. Add salt and pepper to taste and optional herbs, shake to mix.

Steam the asparagus: put one inch of water in skillet and bring to boil. Spread asparagus spears evenly across metal steamer. Place metal steamer in skillet. Cook for 2-5 minutes to cook, depending on size and freshness. It's done when it the asparagus turns bright green. Pour vinaigrette over hot asparagus. Let the flavors meld for at least 10 minutes. Serve hot or cold.