Grilled Asparagus Spring Salad with Meyer Lemon Shallot Vinaigrette

Ingredients

3 tbsp freshly squeezed Meyer lemon juice
1/4 cup olive oil
1 small shallot, very finely minced
2 tsp honey or maple syrup
Sea salt and freshly ground black pepper, to taste
1 lb asparagus
1 tbsp olive oil
Sea salt and freshly ground black pepper, to taste
2 cups arugula
1 cup pea shoots

 

Directions:

Preheat your grill on high. Prepare the asparagus by cutting or breaking off the tough ends of each spear of asparagus. Keep the ends for stock or simply discard.

Toss the asparagus with olive oil and sprinkle some sea salt and pepper over top.

Grill the asparagus for 5 to 10 minutes until nicely browned and barely tender, turning them every few minutes so they brown evenly.

Prepare the vinaigrette. In a small bowl whisk together the Meyer lemon juice and zest with the olive oil, shallot, honey and salt and pepper.

On a serving plate, layer the arugula and pea shoots – top with the grilled asparagus and drizzle the Meyer lemon dressing over top all of it.

Serve topped with fresh chives.