Grilled Asparagus with Rosemary, 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

Marinade Ingredients:

3 tablespoons olive oil

2 teaspoons lemon zest

2 cloves garlic, minced

salt and pepper to taste

1 bunch of asparagus (3/4 pound), woody ends trimmed

8 rosemary sprigs

2 tablespoons snipped chives (optional)

In a resealable bag or tupperware large enough to hold asparagus, add marinade ingredients and mix well. Add asparagus and marinate for up to 4 hours, or use right away.

Heat a grill to a medium-high flame or oven to 425.

Place a sheet of aluminum foil on the grill grate or cookie tray if roasting in oven. Arrange the rosemary sprigs on the aluminum foil and then place the asparagus perpendicularly over the rosemary sprigs.

Grill or roast until the asparagus softens and becomes lightly browned all over, turning every minute or so to ensure even cooking; it will take 8-10 minutes depending on the thickness. The asparagus should be crisp-tender and can easily be pierced with the tip of a knife. (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).

Remove the asparagus to a platter. Discard the grilled rosemary sprigs.

Place on serving plate and serve hot, warm, or at room temperature with a sprinkling of snipped chives.