Step 1

For the asparagus:

Step 2

Remove the bottom inch of the asparagus, or any part that is tough and woody.

Step 3

Bring a pot of salted water to a boil. Preheat a grill or grill pan to medium-high heat.

Step 4

Set up an ice bath, season the ice bath with salt as well.

Step 5

Blanch the asparagus in the boiling water for 15 seconds, then shock in the ice bath until completely cooled to retain bright green color.

Step 6

Dry the asparagus, then toss in a bowl with the olive oil and salt, enough to coat evenly.

Step 7

Grill the asparagus in an even layer until slightly charred on each side and tender without becoming flimsy, about 3 minutes.

Step 8

For the Meyer lemon vinaigrette:

Step 9

Cut the lemons into quarters, add to a blender, skins, seeds and all.

Step 10

Add honey, water, salt and the crushed red pepper.

Step 11

Blend on high until completely smooth and the mixture starts to become warm.

Step 12

Stream in olive oil slowly, to emulsify.

Step 13

For the hazelnut dukkah:

Step 14

Combine all ingredients in a bowl and mix together. Set aside until ready to use.

Step 15

To serve:

Step 16

Dress the grilled asparagus with the vinaigrette.

Step 17

Place on your serving plate and sprinkle with the hazelnut dukkah.