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Grilled Asparagus with Backyard Citrus



1 large grapefruit, preferably a ruby variety

1 large orange

1½ teaspoons Kosher salt, divided

2 tablespoons white wine vinegar

1 tablespoon water

1 teaspoon Dijon mustard

2 tablespoons extra virgin olive oil

2 teaspoons canola oil or other high-heat oil such as vegetable or grapeseed, plus more if needed

2 pounds asparagus, trimmed of any woody ends

Freshly ground black pepper to taste


  1. With a zester or microplane grater, scrape a few curls of grapefruit and orange zest from the skin of the fruit for garnish and reserve. Segment the grapefruit and the orange over a bowl to preserve juice. Squeeze the pith over the bowl to extract juice from any remaining pulp. Gently strain the segments, reserving segments and juice in separate bowls.
  2. Add ½ teaspoon of salt, vinegar, water, and Dijon mustard to the bowl with the grapefruit juice and whisk to combine. Pour in olive oil, whisking to emulsify.
  3. Pour the canola oil into a shallow roasting pan and add the asparagus. Season with remaining salt and some black pepper. Transfer to a gas or charcoal grill over a hot fire and cook uncovered (in batches if necessary), turning as the asparagus blackens, about 6 minutes total. (Note: if your grill grate might allow the asparagus to fall into the grill, use a perforated grill pan.) Cook, partly covered, 3−4 minutes until the asparagus is blackened on one side. When all the asparagus is nicely charred, transfer to a serving platter.
  4. When all the asparagus is on the platter, scatter the reserved grapefruit evenly over the asparagus. If the dressing has broken, whisk to re-emulsify, pour it over the asparagus, garnish the platter with the reserved zest, and serve.
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