1 large lemon
1 tablespoon sugar
1/2 teaspoon Dijon mustard
1/8 teaspoon + 1/2 teaspoon salt
1/8 teaspoon + teaspoon pepper
2 tablespoons + 3 teaspoons olive oil
1 tablespoon minced chives
4 boneless center cut pork chops
2 bunches asparagus, trimmed
Cut a thin slice from the top and bottom of the lemon, exposing the flesh. Stand lemon upright and cut off the thick peel following the contour of the fruit and removing all the white pith and membrane.
Holding lemon over a bowl, remove lemon sections from membrane. Discard seeds and let sections fall into the bowl. Squeeze remaining membrane to extract juice into bowl. Break sections into pieces.
Whisk 1 tablespoon water, sugar, mustard, 1/8 teaspoon salt and teaspoon pepper into the lemon. Whisk in 2 tablespoons oil. Stir in chives, set aside. Heat grill. Brush pork with 2 teaspoons oil. Sprinkle with 1/4 teaspoon salt and teaspoon pepper. Grill pork 4 minutes on each side or until done.
Brush asparagus with remaining oil. Place on grill and grill 6 minutes turning, or until crisp tender. Sprinkle with remaining salt. Serve pork and asparagus topped with dressing. Serve with lemon wedges.
Makes 4 Servings.