1/3 cup sliced almonds, toasted and coarsely chopped
1/3 cup chopped fresh parsley
2 tablespoons chopped fresh chives
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon capers, drained and chopped
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1 garlic clove, minced
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 pounds fresh asparagus, trimmed
How to Make It
Combine first 9 ingredients in a small bowl. Stir in 1/8 teaspoon salt and 1/8 teaspoon pepper.
Arrange asparagus on a grill rack coated with cooking spray; grill 8 minutes or until crisp-tender, turning twice. Sprinkle asparagus with the remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Divide asparagus evenly among 6 plates, and top each serving with about 2 tablespoons parsley mixture.