|1.||Preheat barbecue to medium-high heat (400°F/200°C). In a bowl, toss together asparagus, oil, salt and pepper.|
|2.||In a blender, combine thyme, garlic, shallot, buttermilk, whipping cream, vinegar, honey, mustard, lemon juice, and zest. Season with a pinch of salt and pepper. Puree dressing into a smooth consistency. Adjust seasoning if necessary. Cover and refrigerate until ready to serve.|
|3.||Place asparagus on greased grill; close lid and grill, turning halfway, until tender-crisp and lightly charred, about 5 to 8 minutes.|
|4.||To serve, place asparagus on a serving dish; drizzle with the raspberry dressing and top with fresh raspberries.|
If cooking in oven: Roast the asparagus in 400°F (200°C) oven for 8 to 10 minutes or until tender, turning halfway through.
Recipe created by Chef Richard Julien