Grilled Asparagus with Peppercorn Vinaigrette 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ¼ cup plus 2 tablespoons extra-virgin olive oil 2 teaspoons green peppercorns in brine, drained 1 pound fresh asparagus trimmed 2 tablespoons canola oil 6 -10 in bamboo skewers soaked in water for 15-30 minutes 1. Whisk together the vinegar, mustard, salt and pepper in a small bowl until combined. Slowly whisk in the olive oil until emulsified. Stir in the peppercorns. 2. Let the vinaigrette sit @ room temperature for 15 minutes before serving. Vinaigrette can be made up to 8 hours in advance and refrigerated. 3. Prepare VCS grill for high temperature grilling 4. Toss the asparagus with the canola oil and season with salt & pepper 5. Lay 6 asparagus spears on a flat working space and thread a skewer through spears @ top and bottom to make them a flat surface, easier for turning on the grill. Repeat with remaining spears and skewers. 6. Grill until tender, approximately 5-7 minutes. 7. Place grilled asparagus on serving platter and remove skewers carefully. 8. Drizzle the vinaigrette over the top. Makes: 4-6 servings