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Grilled Asparagus with Grilled Lemon Vinaigrette
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| 1 1/2 pounds | asparagus, tough ends snaped off |
| 1 tablespooon | extra virgin olive oil |
| salt | |
| pepper | |
| 1 | lemon, cut in half |
| 6 tablespoons | extra-virgin olive oil |
| 1/2 teaspoon | fresh tyme, minced |
| salt | |
| pepper |
Toss the asparagus with the oil in a medium bowl or on a rimmed baking sheet
Grill the asparagus over a medium-hot fire, turning once, until tender and streaked with light frill marks, 5 to 7 minutes. Transfer the grilled asparagus to a platter.
Place the lemon halves on the grill, cut side down, and frill until tender and streaked with light grill marks, about 3 minutes. When the lemon is cool enough to handle, Squeeze and strain the juice into a medium non reactive bowl; yu should have about 2 tablespoons. Whisk in the olive oil, shallot, and thyme. Season with salt and pepper to taste.
Arrange the grilled asparagus on a platter and drizzle with the dressin. Serve immediately.
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