Barbecued asparagus with pink peppercorn dressing

Heat a char-grill pan on high. Drizzle 2 teaspoons of the oil over the asparagus. Add the asparagus to the char-grill and cook, turning occasionally, for 2 minutes or until bright green and tender crisp. Transfer to a plate.

Place the remaining oil, vinegar, honey, mustard, shallot and peppercorns in a screw-top jar and shake until well combined. Season with salt and black pepper. Drizzle over the asparagus and serve immediately.