* 2 medium pink grapefruits, left whole with rind and pith peeled
* 1 and 1/2 Tsp. honey
* 1/2 Tsp. salt
* 1/4 Tsp. ground black pepper
* 3 Tbsp. light olive or canola oil
* 2 Lbs. asparagus, ends trimmed
* 1/4 cup chopped toasted hazelnuts
* 4 oz Ile de France Camembert, cubed
Using a sharp knife cut segments from 1 1/2 grapefruits, cutting on either side of membranes. Place segments in a large bowl and set aside. Over a 2-cup measure, squeeze remaining half of grapefruit and leftover membranes. (You will nedd 1/3 cup; if needed, add white amount.) Whisk in honey, salt, pepper and oil until blended.
Preheat grill or large skillet over medium-high heat and coat with olive oil spray. Grill asparagus for 8-10", turning occasionally until tender crisp. Set on board to cool slightly. Cut asparagus in half, crosswise and add to the large bowl.
Whisk dressing and add half to the large bowl. Gently toss to combine and place on serving platter. Top with hazelnuts and Ile de France Camembert; serve with remaining dressing on the side.
Tip: If you don't want to segment the grapefruits, remove the peel and pith, quarter grapefruits lengthwise, then thickly slice into quarter-rounds.