1 bunch fresh asparagus
1 tbsp. shallots, finely chopped
½ cup fresh parsley, chopped
2 tbsp. olive oil plus a little extra
1 tbsp. spicy mustard
Juice of 1 lemon
Salt and pepper to taste
Break off woody ends of asparagus, wash and set aside. In a small bowl, combine parsley, shallots, mustard, salt, pepper, lemon juice and 2 tbsp. of olive oil.
Preheat grill to about 350 degrees. Brush asparagus spears with a small amount of olive oil. Spray grill with nonstick cooking spray. Place asparagus on grill and cook for about 4 minutes, then use tongs to gently rotate to cook on the other side. Asparagus should be slightly tender and able to pierce with a fork, yet still a bright green color.
Plunge asparagus into a bowl of ice water to halt cooking. Artfully arrange asparagus on a serving platter. Top with parsley, shallot and mustard mixture. Serve room temperature or chilled, as a side accompaniment to grilled or roasted meat.