Grilled Asparagus with Green Peppercorn Vinaigrette

Filed under Vegetables

The vinaigrette can be made up to 8 hours ahead and refrigerated.

Ingredients

3 tbsp White wine vinegar
2 tsp Dijon mustard
1/2 tsp Kosher salt, plus more for the asparagus
1/4 tsp Black pepper, freshly ground, plus more for the asparagus
6 tbsp Olive oil, extra-virgin, 1/4 cup plus 2 tablespoons
2 tbsp Green peppercorns, in brine, drained
1 lb Asparagus, fresh, trimmed
2 tbsp Canola oil

Directions

Whisk the vinegar, mustard, salt and pepper, then slowly whisk in the olive oil until emulsified. Stir in the peppercorns and let sit at room temperature 15 minutes.
Heat the grill to high. Toss the asparagus with the canola oil, season and grill until tender, 5 to 7 minutes.
Drizzle the vinaigrette over the asparagus on a platter.