Grilled Asparagus with PaPa Spice Vinaigrette

For the vinaigrette:

Bring a pot of water to a rolling boil, using medium to high heat (you will also need to prepare a bowl of ice water at this point because you will need it immediately after boiling the asparagus)
Add some salt to the water then blanch your asparagus for roughly one minute. Double check to see if it’s cooked (the spears should turn bright green).
Using a slotted spoon take out the asparagus and place them in the ice water (this will help to refresh and retain its colour).
Dry the asparagus, using a hot griddle pan grill your asparagus to get a nice chargrill flavour, drizzle with olive oil and season using sea salt and pepper.
For the vinaigrette add the orange juice, mustard, vinegar, honey then blend. Slowly add in the rapeseed oil and olive oil till you get a dressing consistency, season to taste. Add 2 tablespoons of PaPa Spice Chilli Sauce.

Drizzle vinaigrette over the asparagus – that’s it so simple yet so delicious!