Peppered Cornish Hens and Asparagus with Lemon and Marjoram

1. 1

   Light the grill.

2. 2

   In a small glass or stainless-steel bowl, combine the oil with the lemon juice, salt, pepper, and marjoram.

3. 3

   Put the hens in a glass dish or stainless-steel pan.

4. 4

   Pour 1/4 cup of the marinade over them and turn to coat.

5. 5

   Snap off and discard the tough ends of the asparagus spears, and then toss the trimmed asparagus spears with 2 tablespoons of the remaining marinade.

6. 6

   Cook the hens over moderate heat for 12 minutes, basting with the remaining marinade.

7. 7

   Turn and cook, basting, until golden and just done, about 12 minutes longer.

8. 8

   Grill the asparagus, turning once, until tender, about 12 minutes.

9. 9

   Serve the hens with the asparagus alongside.

* Per serving · 4 servings · Values may vary.

No additional tips available.