Sizzling Summer Treat: Lemony Asparagus

Grill up some asparagus with this tangy recipe.

By Barbara Annino
August/September 2005
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Serves 4

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Lemongrass, lemon balm and lemon verbena burst with bright citrus flavor, but there also are lemon varieties of common herbs, like thyme and basil, that bring their own unique sunny taste to the table.

  • Heavy-duty aluminum foil
  • Nonstick cooking spray
  • 1 pound asparagus, ends snipped
  • 2 teaspoons lemon thyme
  • 2 teaspoons lemon basil, chopped
  • 2 tablespoons butter

1. Spray 2 sheets of foil with cooking spray. Add half the asparagus to each sheet. Blend herbs and divide between asparagus packets. Add 1 tablespoon butter to each packet. Fold foil over, lengthwise, pressing both sides together and fold over. Fold and seal each end. Repeat with second packet. Grill over indirect heat for 5 to 7 minutes, turning once. Open carefully — the steam will be hot!

Click here for the original article, Sizzling Summer Treat: Herbs on the Grill.


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