Grilled Asparagus with Lemon Zest and Chives

The asparagus can also be roasted in a 425-degree oven for 6-8 minutes on a cookie tray.

Serves 6

1 bunch	asparagus (3/4 pound), woody ends trimmed
3 tablespoons	extra-virgin olive oil
8	thick, long-stemmed rosemary sprigs
2 strips	lemon zest, julienned
2	garlic cloves, slivered
1/4 cup	snipped chives
1/2 teaspoon	salt
1/4 teaspoon	freshly ground black pepper

1. Heat a grill to a medium-high flame.

2. Toss the asparagus with 1 tablespoon of the olive oil. Place a sheet of aluminum foil on the grill grate. Arrange the rosemary sprigs on the aluminum foil and then place the asparagus perpendicularly over the rosemary sprigs.

3. 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. The asparagus will still be crisp-tender. (If you wish, move the asparagus directly over the flames and away from the rosemary and aluminum foil for a minute or two to create strong grill marks).

4. Remove the asparagus to a platter. Discard the grilled rosemary sprigs. Add the lemon zest, garlic, chives, salt, pepper, and the remaining 2 tablespoons of olive oil. Toss to coat well and serve hot, warm, or at room temperature.