Grilled Asparagus with Hazelnut Aioli and Pinot Noir Syrup

Ingredients

• 2 bunches asparagus stems, cleaned and snapped where tender
• 3 tablespoons extra virgin olive oil
• Kosher salt to taste
• 1 shallot, minced
• 1 tablespoon whole grain mustard
• 1 tablespoon lemon juice
• 3 tablespoons sherry vinegar
• 2 ounces hazelnut oil
• 3 ounces olive oil (for the Hazelnut Aigrelette)
• 2 tablespoons hazelnuts, toasted and finely chopped
• 1 bottle pinot noir (or your favorite red varietal)
• 5 tablespoons sugar

Directions

1. Toss asparagus in olive oil and salt to taste.
2. Place on preheated grill and cook until just tender, 3-6 minutes, depending on heat.
3. To prepare the Hazelnut Aigrelette (Aioli), mix the shallot, mustard, lemon juice, sherry vinegar, hazelnut oil, and 3 ounces olive oil. Vinaigrette will easily emulsify, so this may be made in a food processor or beaten vigorously by hand until emulsified.
4. Finish the sauce by adding the finely chopped toasted hazelnuts (save some to sprinkle over the top of the asparagus when plated).
5. To prepare the Pinot Noir Syrup, in a heavy-bottomed saucepan, melt sugar.
6. When sugar begins to turn golden, add wine. Reduce on medium-high heat until syrupy, about 10 minutes, depending on the heat level used. Turn sauce down when it begins to thicken because it goes very quickly from that point on.
7. Let syrup cool and reserve. This will stay good for a long time (don’t refrigerate).
8. Drizzle the aioli and the syrup over the asparagus. Sprinkle some of the chopped toasted hazelnuts over and serve.