Grilled Asparagus with PaPa Spice Vinaigrette

• 200g English Green Asparagus

For the vinaigrette:

• PaPa Spice Hot Chilli Sauce
• 200ml fresh orange juice (no bits)
• 2 tablespoons of Chardonnay vinegar
• 2 tablespoons of Honey
• 1 tablespoon Dijion mustard 10g
• 100ml of Olive oil
• 100ml of Rapeseed oil
• Salt to taste

• 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.

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