Shelly's Recipe

ASPARAGUS WITH LEMON DRESSING - Grilled

Category: Asparagus

1 1/2 to 2 lb. large asparagus
Salt and freshly ground black pepper
Juice of 2 lemons
2 tbsp. minced green onions or shallots
2 tbsp. olive oil
1/4 c. fresh parsley leaves, minced

Snap off woody ends of asparagus and discard (most spears will break naturally an inch or two above the bottom). Preheat heavy skillet over medium-high heat until it smokes. Toss asparagus spears into skillet and cook, turning spears until they brown and are tender, about 5 to 10 minutes. Remove as they finish and season with salt and pepper.

In a medium bowl, mix together lemon juice and onions, then stir in enough olive oil to add body and take sharpness out of lemon; mixture should still be quite strong. Season with salt and pepper and stir in parsley. Spoon sauce over asparagus and serve hot or at room temperature.