Grilled Rack of California Asparagus

http://www.calasparagus.com/consumer/recipes/pdf/Grilled_Rack_Asparagus.pdf
photo from http://www.calaspphoto.com/
1 lb. California asparagus
For the vinaigrette:
2 tablespoons shallots, chopped fine
1 tablespoon sweet mustard
1 tablespoon Balsamic vinegar
1/2-teaspoon salt and pepper
1 tablespoon fresh herbs, your choice,
chopped
6-inch wooden bamboo skewers, 8-10
Chopped fresh herbs and lemon zest for garnish.
In a pot of boiling salted water, blanche the asparagus for 2 minutes or until
crisp-tender. On a cutting board divide the bunch of asparagus into servings of 6
to 7 spears. Line up the servings in a row. Run one skewer 2 inches from the top
and a second skewer 2 inches from the bottom through all the spears to create a
horizontal rack.
For the vinaigrette: Put all the ingredients in a jar with a tight-fitting lid and shake
well.
To grill Asparagus: Brush racks liberally with vinaigrette to coat well. Grill racks
over a medium-high heat barbecue or grill pan for 2-3 minutes on each side until
tender. Serve with extra vinaigrette. Top with chopped fresh herbs and lemon
zest.
Makes 3 to 5 servings.