Grilled Asparagus with Salsa Verde

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Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

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Grill the asparagus and arrange them on a platter. Ladle salsa verde over the top and garnish with pickled red onion rings and quartered hard-cooked eggs, if desired. Serve as a main-course salad or an elegant side dish.