Freshly harvested asparagus says spring is in the air, and on your table. Eating the tender spears right off the grill is pure pleasure.—Lessie Sites, Livingston, Montana

Ingredients

• 3 tablespoons balsamic vinegar
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 1/8 teaspoon pepper
• 1 pound fresh asparagus, trimmed

Directions

1. In a large resealable plastic bag, combine the first five ingredients. Add the asparagus; seal bag and turn to coat. Refrigerate for up to 1 hour.
2. Drain asparagus, reserving marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
3. Grill asparagus, covered, over medium heat for 6-8 minutes or until crisp-tender, turning and basting occasionally with reserved marinade.