Grilled Asparagus and Citrus Salad Gluten Free

1 bunch fresh asparagus spears, ends trimmed
2 Tbsp Vera Jane’s Extra-Virgin Olive Oil
Small block of Parmigiano-Reggiano
4 Tbsp Aunt Vera’s Red Wine Vinegar
1 tsp DLM 100% Pure Honey
Zest of half a lemon
¾ tsp DLM Whole Grain Dijon-Style Mustard
Vera Jane’s Extra-Virgin Olive Oil
1 blood orange, peeled and segmented
1 orange, peeled and segmented

Preheat grill. Drizzle asparagus with olive oil and season with salt and pepper. Grill until just tender and bright green. Meanwhile, combine vinegar, honey, lemon zest, and mustard in a bowl and slowly whisk in olive oil until desired consistency is reached. Season with salt and pepper to taste. Plate asparagus and drizzle liberally with a few tablespoons of the vinaigrette. Top with orange and blood orange segments and drizzle with remaining vinaigrette, to taste. Garnish with thin ribbons of Parmigiano-Reggiano.

Makes 4 servings
Prep Time: 20 Minutes

Allergy Warning: Contains milk