Preparing for Easter! Grilled Asparagus with Blood Orange Peels
1 bunch of asparagus2 blood oranges1 bunch parsley (1 tbsp dried parsley)¼ good olive oil salt and pepper to taste
Break off the ends of the asparagus, add salt, pepper and olive oil to the asparagus. On a hot grill place your asparagus. Make sure that you do not leave these, they are very delicate and can burn quickly. You just want to move them around until they blacken a bit and are soft. Remove and they will continue to cook. Use a zester (or peel just the orange and red-colored skin, not the white part with a peeler and then make this slivers). Sprinkle this on top of your asparagus, and if you want you can add a little bit of parsley to it. For a little extra flavor cut one of the blood orange in half and squeeze the juices over the asparagus.