Grilled asparagus with creamy raspberry and dijon vinaigrette

Today A Healthy Recipe Yes :) 
Asparagus is such a popular spring and summer side dish! Adding a creamy berry-based dressing is a perfect complement to the grilling of the asparagus.

Ingredients

2 lbs (1 Kg) asparagus, trimmed

1 tbsp (15 mL) extra virgin olive oil

Salt, to taste

Pepper, to taste

10 sprigs fresh thyme, leaves pulled from stems

2 cloves of garlic, quartered

1 small shallot, quartered

1/4 cup (60 mL) buttermilk

1/4 cup (60 mL) 35% whipping cream

1/4 cup (60 mL) raspberry vinegar

3 tbsp (45 mL) liquid honey

2 tbsp (30 mL) Dijon style mustard

2 tbsp (30 mL) fresh lemon juice

1 tsp (5 mL) grated lemon zest

1 cup (250 mL) fresh raspberries

Preparation

Preheat barbecue to medium-high heat (400°F/200°C). In a bowl, toss together asparagus, oil, salt and pepper.

In a blender, combine thyme, garlic, shallot, buttermilk, whipping cream, vinegar, honey, mustard, lemon juice, and zest. Season with a pinch of salt and pepper. Puree dressing into a smooth consistency. Adjust seasoning if necessary. Cover and refrigerate until ready to serve.

Place asparagus on greased grill; close lid and grill, turning halfway, until tender-crisp and lightly charred, about 5 to 8 minutes.

To serve, place asparagus on a serving dish; drizzle with the raspberry dressing and top with fresh raspberries.

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