Asparagus cooked in a foil packet on the grill so it never burns, then finished with a Lemon Pepper citrus butter.
You'll need: gas or charcoal grill, heavy-duty foil
Ingredients
- 1 lb asparagus, woody ends snapped off
- 1 tbsp olive oil
- 1 tbsp Lemon Pepper Mix, for the spears
- 1 tsp Mama Nina Mix, for the spears
- 1 tbsp unsalted butter or ghee, for the drizzle
- 1 tsp Lemon Pepper Mix, for the drizzle
- 1 lemon, zested; juice half
- 1 orange, zested; juice half
Method
- Snap the woody ends off the asparagus. Tip: Bend one spear until it breaks. That's where the tough part ends. Cut the rest to match.
- Heat the grill to medium-high.
- Toss the asparagus with the olive oil. Add 1 tbsp Lemon Pepper Mix and 1 tsp Mama Nina Mix and toss again.
- Lay the spears on a big sheet of heavy-duty foil in one layer. Fold the foil over and crimp the edges into a flat packet. Tip: The foil keeps the tips from burning and the spears from slipping through the grate.
- Grill the packet 10–12 minutes, turning it over once, until the spears are tender.
- Meanwhile, melt the butter with 1 tsp Lemon Pepper Mix in a small saucepan over low heat. Off the heat, stir in the lemon and orange juice. Tip: The fresh citrus is the acid here — it does the job salt usually does.
- Open the packet carefully. Pour the citrus butter over, scatter the zest, and serve hot. Tip: Open it away from you. The steam is hot.
Also works in: Oven: 425°F for 12–15 minutes, in the same foil packet.
Don't be salty.
