In a medium bowl, whisk together the lemon juice, shallot, chervil, salt and pepper. Gradually whisk in 3 tablespoons of the olive oil.
In a large skillet of boiling water, blanch the asparagus for 1 minute. Using tongs, transfer the asparagus to a plate and toss them with the remaining 2 tablespoons of olive oil.
Heat a grill pan over moderately high heat. Working in batches, grill the asparagus, turning, until just tender and lightly browned, about 4 minutes. Divide the asparagus among 8 large plates and top each serving with a slice of mozzarella. Drizzle with the chervil vinaigrette, sprinkle with chive blossoms and serve.
The recipe can be prepared through Step 2 up to 4 hours ahead. Let the dressing and asparagus stand separately at room temperature.
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