Rub 2 tablespoons olive oil onto the asparagus spears. If using a charcoal grill, let burn until coals are covered with white ash. If using a gas grill, preheat on high.
When grill is hot, lay asparagus perpendicular to the grid, or us a vegetable rack. Cover and cook about 3-4 minutes oneach side, depending on the thickness of the spears, or until just tender. Season with about 1/4 tsp salt. Remove from grill, cool, cover and refrigerate until ready to serve.
Put mustard, honey, vinegar and 2 tablespoons oil in a small bowl and whisk until emulsified. Cover and refrigerate.
Remove heavy stems from endive and rinse. Pat dry with paper towels and tear leaves into pieces. Wrap in paper towels and refrigerate.
When ready to serve, divide endive among plates and top with asparagus and Romano shavings. Drizzle dressing over salads and sprinkle each with a little salt and pepper.
Originally Submitted
5/19/2009
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