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Grilled Asparagus with Mozzarella

Fresh mozzarella melts lightly on the just-grilled asparagus spears; lemon vinaigrette adds bite. From: foodandwine.com SERVES 4

1 tablespoon fresh lemon juice
1/2 medium shallot, finely chopped
1/2 tablespoon coarsely chopped chervil or flat-leaf parsley
1/4 teaspoon kosher salt
1/8 teaspoon coarsely cracked black pepper
1/8 cup plus 1 tablespoon extra-virgin olive oil
16 large asparagus stalks (about 2 pounds), peeled
1/4 pound lightly salted fresh mozzarella, cut into eight 1/2 -inch-thick slices
Chive blossoms, for garnish

In a medium bowl, whisk together the lemon juice, shallot, chervil, salt and pepper. Gradually whisk in 3 tablespoons of the olive oil.

In a large skillet of boiling water, blanch the asparagus for 1 minute. Using tongs, transfer the asparagus to a plate and toss them with the remaining 2 tablespoons of olive oil.

Heat a grill pan over moderately high heat. Working in batches, grill the asparagus, turning, until just tender and lightly browned, about 4 minutes. Divide the asparagus among 8 large plates and top each serving with a slice of mozzarella. Drizzle with the chervil vinaigrette, sprinkle with chive blossoms and serve.

Make Ahead The recipe can be prepared through Step 2 up to 4 hours ahead. Let the dressing and asparagus stand separately at room temperature.