Grilled Asparagus and Carrot Spears

Prepare charcoal or gas grill with greased grill rack for direct cooking over medium heat. 

Prepare Carrot-Top Gremolata: In a small bowl, mix together carrot tops, olive oil, garlic, and lemon zest. Set aside.

Halve carrots lengthwise. Lightly coat carrots and asparagus with cooking spray. Grill vegetables 5 to 8 minutes or until lightly browned and tender, turning once. Season with salt and pepper.

Serve sprinkled with Carrot-Top Gremolata. 

Carrot-Top Gremolata: In a small bowl, mix together 3 tbsp minced fresh carrot top (or 3 tbsp minced fresh parsley), 1 tbsp Hy-Vee Select olive oil, 2 tsp minced garlic and 2 tsp lemon zest. 