2 Pounds Asparagus, snapped and peeled
2 Cloves Garlic, minced
3 Tablespoons Olive Oil
2 Roasted Red Peppers
1/3 Cup Minced Shallots
1/4 Cup Lemon Juice
2 Teaspoons Dijon Mustard
1/3-1/2 Cup Olive Oil
2-3 Tablespoons Chopped Parsley
Salt & Pepper
1. Combine garlic and 3 Tbsp. of olive oil. Brush onto asparagus and grill 2-3 minutes until marked. Refrigerate asparagus until ready to dress and serve.
2. Mince red pepper. In a bowl combine shallots, lemon juice, Dijon mustard and mix well, add red pepper. Slowly whisk in oil and parsley. Adjust seasoning and serve over grilled chilled asparagus.