Grilled Asparagus with Mustard Vinaigrette

• 2 bunches of fat asparagus, peeling 3cm of the fibrous base
• Chervil, to garnish
• Dressing
• 2 tsp Dijon mustard
• 1 1⁄2 tbs red wine vinegar
• 120 ml extra-virgin olive oil
• Salt and pepper

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Turn the Optigrill Elite on to grill the asparagus. Select Manual mode setting, select red colour setting and press OK. Once the grill is preheated, place the asparagus inside and grill for 5 minutes or until well-marked. Then arrange on an oval platter.

For the dressing whisk the mustard with the vinegar, salt and pepper and then slowly add the oil to emulsify. Serve alongside the asparagus.