I really enjoy grilled asparagus and the orange gremolata is a little mellower than the traditional lemon. You could also use the gremolata for steamed broccoli.
TO MAKE THE GREMOLATA: Mix together the parsly, orange zest and garlic. Add the oil and stir to mix. Season to taste with salt and pepper.
TO COOK THE ASPARAGUS: Spray the grilling grate of a gas or charcoal grill with vegetable oil spray. Preheat the grill to medium heat.
If the asparagus has thick, woody stems, snap them off. Peel the stems and lay the asparagus in a shallow dish. Sprinkle with oil and season with salt and pepper.
Lay the asparagus spears directly on the grilling grate (perpendicular to the grate so that they don’t fall through). You cold also grill the asparagus in a grilling basket. Grill the asparagus a few times, for about 5 minutes, or until tender. Transfer to a serving plate, scatter the gremolata over the asparagus and serve.