Grilled Asparagus With Sherry Shallot Vinaigrette

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
451
FAT
134%
CHOL
0%
SOD
48%

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Ingredients for 4 servings

2 tablespoons shallots, sliced

1 tablespoon Dijon mustard

1/4 cup sherry vinegar

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 cup extra virgin olive oil (EVOO)

1/4 cup canola oil

2 tablespoons chives, finely chopped

2 bunches pencil asparagus, 1 inch cut off the bottom

Kosher salt

Freshly ground black pepper

Juice of 1 lemon

1/4 cup fresh tarragon leaves, plus a few extra leaves for garnish

Sea salt, such as Fleur du Sel brand, or kosher salt

Wedges from 2 lemons

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