Recipes and Cooking BBQ & Grilling Grilled Vegetables Grilled Summer Vegetables with Summer Hollandaise Be the first to rate & review! Grilling Broccolini and asparagus over dry heat concentrates their sweetness and adds a delectable smoky flavor. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 24, 2015 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Grill Time: 5 mins Total Time: 5 mins Servings: 8 Jump to Nutrition Facts Ingredients 3 pound fresh asparagus spears and/or Broccolini, trimmed 2 tablespoon olive oil ½ teaspoon salt ¼ teaspoon ground black pepper 1 recipe Summer Hollandaise Summer Hollandaise 3 pasteurized egg yolks ½ lemon, juiced ½ teaspoon salt Pinch of mustard powder Pinch of ground white pepper (optional) ½ cup butter, melted 1 teaspoon snipped fresh tarragon leaves Directions Heat a charcoal or as grill to medium. Snap off and discard woody bases from asparagus. Spread asparagus and Broccolini on 2 large baking pans. Drizzle with oil. Sprinkle with salt and pepper. Turn to coat. Place vegetables on grill perpendicular to bars of grill grate. Cook just until tender, 3 to 5 minutes, turning once.Transfer to a platter. Serve with Summer Hollandaise. Summer Hollandaise In a blender container or small food processor, combine egg yolks, lemon juice, salt, mustard powder, and white pepper, if using. Cover; blend or process until smooth. With machine running, drizzle in melted butter until thickened. Add tarragon; blend just until chopped. Transfer to a small saucepan and gently heat over low heat, 2 to 4 minutes, until warm. Serve with Grilled Vegetables Oven Method: If you don't want to grill the vegetables, preheat oven to 400°F. Leave coated vegetables in the pan. Roast, uncovered, for about 15 minutes or until crisp tender, turning once. Serve as above. Vegetables can be grilled ahead, covered, and chilled. Serve at room temperature. Rate it Print Nutrition Facts (per serving) 200 Calories 17g Fat 10g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 200 % Daily Value * Total Fat 17g 22% Saturated Fat 8g 40% Cholesterol 100mg 33% Sodium 425mg 18% Total Carbohydrate 10g 4% Total Sugars 3g Protein 5g Vitamin C 83.1mg 415% Calcium 73mg 6% Iron 2.7mg 15% Potassium 459mg 10% Folate, total 109mcg Vitamin B-12 0.1mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.