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Side: Seared Asparagus with Lemon Zest and Chives

Source of Recipe


From "The Italian Grill" by Micol Negrin



List of Ingredients



• ¾ pound asparagus (woody ends trimmed)
  
• 3 Tbsp extra-virgin olive oil (divided use)
  
• 8 thick long-stemmed rosemary sprigs
  
• 2 strips lemon zest (julienne)
  
• 2 cloves garlic, slivered
  
• ¼ cup snipped chives
  
• ½ tsp salt
  
• ¼ tsp freshly ground black pepper
  






Instructions



1. Heat a grill to medium.
   Toss the asparagus with 1 tablespoon of the olive oil. Place a sheet of aluminum foil (or perforated grill pan) on the grill grate. Arrange the rosemary sprigs on the foil, then place the asparagus perpendicularly over the rosemary sprigs.
   
   
2. Grill until the asparagus softens and becomes lightly browned all over, turning every 10 to 15 minutes, depending on the thickness. Asparagus will be crisp-tender. (To create grill marks, you can move asparagus directly over fire, but watch for "divers" that want to plunge through the grate into the fire.)
   
   
3. Remove the asparagus to a platter. Discard the grilled rosemary sprigs. Add the lemon zest (curled with a chef's knife), the garlic, chives, salt, pepper and remaining 2 tablespoons of olive oil. Toss to coat well and serve hot, warm, or at room temperature.
   
   Serves 4