What grows together goes together in this lovely pairing of spring asparagus and chives. Grilling asparagus brings out their woodsy flavor, and chives lend a subtle depth. The recipe makes extra chive oil, which is tasty on other grilled vegetables or fish. Serves 6-8
1/2 cup oil (half olive oil, half flavorless oil)
1 bunch chives or about the equivalent
1/2 clove garlic (optional)
Salt to taste
2 pounds asparagus
Lemon wedge
Garnish — 2 tablespoons chopped chives, a few chive blossoms (optional)
1-Blend the oils, chives, garlic, if you are using it, and salt to taste. Strain through fine sieve or coffee filter.
2-Snap each asparagus stalk to remove the woody end. (If they are already 6 inches or less, they’re probably already snapped.) Toss the asparagus just to barely coat with the chive oil.
3-Heat your grill to medium. Lay them on the grill crosswise to prevent them from falling in or use a grate. Grill for about 5 minutes on each side, turning once with tongs, or until they are nicely browned but not burned.
4-To serve, arrange on a platter. Squeeze lightly with lemon juice from the wedge, then drizzle with a little more chive oil. Taste. If they need salt, sprinkle with salt. Sprinkle with chives. Garnish with chive blossoms if you wish.
