Grilled Asparagus With Hazelnut Aioli And Pinot Noir Syrup

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Ingredients

2 bunches asparagus, stems snapped to where tender and cleaned

3 Tbsp extra virgin olive oil

Kosher salt to taste

1 shallot, minced

1 Tbsp whole grain mustard

1 Tbsp lemon juice

3 Tbsp sherry vinegar

2 oz hazelnut oil

3 oz olive oil

Salt, to taste

Hazelnuts, toasted, finely chopped, to taste

1 bottle Pinot Noir, or your favorite red varietal (Note: I used my favorite local Syrah, and it was superb)

5 Tbsp sugar, preferably organic

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