Scaled Servings: 4 Originally: 4
1 pound asparagus
1/4 cup garlic olive oil, Olive Destination
1 tablespoon Dijon mustard
Salt and Pepper to taste
Leave rubberband on the asparagus bunch and blanch stems in simmering water until just tender. Remove and drain. Remove rubberband and place asparagus in a large ziplock bag with oil, mustard, salt, and pepper. Marinate for 10 minutes to overnight. To finish, grill over indirect heat or saute on medium-high heat until warmed and the thickest part of asparagus stem is tender.