This preparation makes grilled asparagus feel special. We grill the asparagus and simply season them with a drizzle of olive oil, salt, and pepper. After they’re grilled, we drizzle over a lemony vinaigrette, top with grilled shallots, and add lots of parm for good measure.

This comes together so quickly - especially if you make the vinaigrette in advance.

I purposefully wrote this so you would have extra vin for a salad the next day. You will not see the entire yield of the vin here.

If you don’t do dairy – I’d top with toasted, slivered almonds or fried capers.