Seared Asparagus With Lemon Zest and Chives

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Seared Asparagus With Lemon Zest and Chives

 

1 bunch asparagus, woody ends trimmed

3 tablespoons olive oil

8 thick, long-stemmed rosemary sprigs

2 strips of lemon zest, julienne

2 garlic cloves, slivered

1/4 cup snipped chives

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

 

Heat grill to medium.

Toss the asparagus with 1 tablespoon of the olive oil. Place a sheet of

aluminum foil on the grill grate, 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. Serves 4.