1 1/2 pounds asparagus, tough ends removed
3 tablespoons olive oil
2 teaspoons Dijon mustard
1 1/2 tablespoons red wine vinegar
1 lemon [for zest and 1 tablespoon juice]
1 teaspoon dried thyme
salt and pepper to taste
1 Trim tough ends from asparagus.
2 Zest and juice lemon.
3 Add oil, mustard, vinegar, lemon juice, 1/2 teaspoon zest, and thyme to a small mason jar. Shake to combine.
4 Drizzle asparagus with half the dressing and toss to coat.
5 Grill until asparagus turns bright green and tops begin to brown.
6 Remove from grill and drizzle with remaining dressing.
7 Season with salt and pepper to taste.
YIELDS 1 Serving PREP TIME 5 mins COOK TIME 10 mins TOTAL TIME 15 mins