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Servings:
4
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Ingredients

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Directions

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  • Preheat a grill or grill pan to medium-high. In a large bowl, combine 1/4 cup chopped parsley, 2 tablespoons each chopped chives and softened butter, 1 tablespoon grated orange peel and 1 teaspoon lemon juice. Brush 1 1/2 pounds trimmed asparagus spears with 1 tablespoon extra-virgin olive oil; season with salt and pepper. Grill the asparagus, turning once, until tender, about 5 minutes. Add the grilled asparagus to the parsley-butter mixture; season with salt and pepper. Serve at room temperature.

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