Recipe from chef Jack Chaplin, Chaplin’s, Dallas.

16 small red new potatoes
2 pounds fresh asparagus spears
1/4 cup olive oil
12 tablespoons butter, softened
1 teaspoon each of chopped fresh rosemary, parsley, and garlic

In 4-quart pot of boiling water, blanch potatoes for about 15 minutes, until they can be pierced with a knife but are not yet tender; drain. Rinse pot; refill and bring water to boil. Blanch asparagus for 1 to 2 minutes, until bright green; drain. Drizzle half the oil over potatoes and half over asparagus.

Place vegetables on grill over medium heat. Cook 4 to 5 minutes, turning once. Mix butter with herbs and garlic. Pass in serving dish to melt over vegetables. Serves 8.

From Savoring Summer, featured in Domain, May 1990