1/3 cup butter at room temperature
2 teaspoons snipped fresh tarragon
1/4 teaspoon onion salt
1/4 teaspoon lemon pepper seasoning
1-1/2 pounds fresh asparagus spears
8 8-inch green onion leaf tops, blanched
1. In a small bowl combine butter, tarragon, onion salt, and lemon pepper seasoning. Set aside.
2. Wash asparagus and remove tough ends. Divide into 8 bundles; tie each with a green onion top. Place bundles in center of cooking grate. Grill 10 minutes or until tender, turning once halfway through grilling time. Serve with the prepared butter.