Seared Asparagus with Lemon Zest and Chives
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INGREDIENTS 1 bunch asparagus, woody ends trimmed
3 tablespoons olive oil, divided
8 thick, long-stemmed rosemary sprigs
2 strips lemon zest, julienne
2 garlic cloves, slivered
1/4 cup snipped chives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepperHeat grill to medium.
Toss the asparagus with 1 tablespoon of the olive oil. Place a sheet of aluminum foil on the grill plate, or use a foil pan.
Arrange the rosemary on the foil and then place the asparagus over and perpendicular to the rosemary sprigs.
Grill until the asparagus softens and becomes lightly browned all over, turning every minute or so to ensure even cooking. It will take 10 to 15 minutes, depending on the thickness of the asparagus. The asparagus will be crisp-tender.
Remove the asparagus to a platter. Discard the rosemary sprigs. Add the lemon zest, garlic, chives, salt, and pepper and the remaining olive oil. Toss to coat well and serve hot, warm, or at room temperature.
Makes 4 servings