Ingredients

2-3 bunches asparagus
3 cups plus 3 tablespoons olive oil
Salt & pepper to taste
8 large shallots minced
1 cup balsamic vinegar
2 tablespoons Dijon mustard
10 roasted pequillo peppers (if you can't find fresh pequillo peppers, canned roasted peppers will work)

Directions

Cut off the dry ends of asparagus and discard. Toss asparagus tops in 1 tablespoon of oil (enough to coat the asparagus), salt and pepper. Grill asparagus on medium heat until al dente, then place them on a cookie sheet in the refrigerator to cool. In a small saute pan, heat 2 tablespoons of oil. Add the shallots and cook until caramelized. Combine shallots, vinegar, mustard and a pinch of salt and pepper. In a slow steady stream, whisk in 3 cups olive oil until well emulsified.

Toss asparagus in the vinaigrette and let marinate for about 1 hour. Arrange asparagus on a platter or individual plates with all of the tips facing the same direction. Julienne the pequillo peppers and arrange on top of asparagus. Serves 8.