Grilled Asparagus with Fava Beans and Citrus-Shallot Vinaigrette

Ingredients

• 1 bunch asparagus
• 1 T. + ½ c. olive oil, divided
• ½ t. kosher salt
• ½ c. fava beans, blanched and peeled
• 1 shallot, thinly sliced
• 1 orange or blood orange
• Zest and juice 1 meyer lemon
• 2 T. fresh mint, cut into slivers
• Kosher salt
• Pepper
• ¼ - ½ c. parmesan shavings

Preparation

• Break  bottoms of asparagus.  Trim ends at a diagonal.  Toss in olive oil and kosher salt. 
• Cut away peel from orange.  Cut between sections to remove just the fruit.  Chop coarsely.  Combine lemon zest, lemon juice, and shallot in bowl.  Whisk in olive oil to emulsify.  Add in orange and mint.  Season with salt and pepper to taste.
• Grill at medium heat, on open grill (or a Panini maker works well too), until softened with grill marks evident.  Remove from heat and place on to serving platter.  Asparagus can be served immediately or at room temperature.
• When ready to serve, arrange favas around asparagus,  Spoon dressing over top, and sprinkle with parmesan shavings.  Serve immediately.