- 1 lb. thin asparagus spears, bottoms trimmed
- 2 tbsp olive oil, divided
- 2 tbsp balsamic vinegar
- 1 tbsp shallot, finely chopped
- Preheat grill.
- Lightly coat the asparagus with 1 tbsp olive oil.
- Grill over high heat for about 2-3 minutes or to desired tenderness.
- Whisk together remaining olive oil, balsamic vinegar and shallots in a small bowl.
- Arrange asparagus on a platter and drizzle vinaigrette over spears.