Grilled Romaine and Asparagus Salad with Pine Nut Dressing
Serves 8

1 large shallot, roughly chopped
1 whole lemon, zested and juiced
1 tablespoon sherry vinegar, or more or less to taste
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1/4 cup pine nuts, roughly chopped
3 heads romaine lettuce
24 asparagus spears, tough ends removed
extra virgin olive oil

Combine shallot, lemon zest and juice, and vinegar in food processor and whirl for about 30 seconds. With food processor running, slowly drizzle in olive oil, then add salt and pepper and pine nuts. Process until fairly smooth but a few pieces of pine nut are still visible, about 1 minute. Drizzle lettuce heads and asparagus with olive oil, then grill over medium high flame until nicely charred. Remove from heat and cut into one inch pieces. Toss with desired amount of dressing and serve immediately so that lettuce and asparagus are still warm.