In a large skillet, bring 1/2 inch of water to a boil.
Cover and boil for 3 minutes.
When cool enough to handle, pat dry.
Thread spears onto parallel metal or soaked wooden skewers.
Grill, uncovered, over medium heat for 2 minutes on each side or until crisp tender.
For vinaigrette, combine the remaining ingredients in a small bowl.
Remove asparagus from skewers.
Drizzle with vinaigrette.