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Author Notes: These fire roasted greens are a perfect summer side to roast lamb roast, barbecued chicken, or sliced skirt steak. The recipe complements just about any juicy, tender meat and makes for an impressive (and easy!) presentation. Not a meat eater? Not a problem. These babies are absolutely delectable on their own. —Jill Haapaniemi
- 1 bunch scallions, white bulb and green tips removed (about 1/2 inch on either side)
- 1 bunch asparagus, ends trimmed (about 1 inch, so they are the same length as scallions)
- 1 tablespoon olive oil
- 1/4 teaspoon salt, divided, plus more for serving
- 1/8 teaspoon fresh cracked pepper, plus more for serving
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 1/2 hot chili pepper, thinly sliced
- Let a fire stoke until hot embers form. Alternatively, head a charcoal grill and heat coals evenly.
- In a large bowl, gently toss scallions and asparagus with olive oil, 1/8 teaspoon salt, and pepper.
- In a small bowl, whisk lemon juice, vinegar, 1/8 teaspoon salt, and chili. Set aside.
- Disperse asparagus and scallions in an even layer over a grill cage and transfer over coals. Cook until greens begin to char, 7-10 minutes, turning halfway through.