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Ingredients:

FOR THE BUTTER:
1/3 cup unsalted butter, softened
2 teaspoons finely chopped fresh tarragon
1/4 teaspoon onion powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1 1/2 pounds asparagus spears, tough ends removed

TO MAKE THE BUTTER: In a large bowl combine the butter ingredients. Stir with a fork to evenly distribute the seasonings. In a small sautÈ pan melt 2 tablespoons of the butter mixture.

Brush the melted butter mixture all over the asparagus spears. Grill over Direct Medium heat until the spears are marked and tender, 6 to 8 minutes depending on their thickness, turning once halfway through grilling time. Transfer the asparagus to the bowl with the reserved butter mixture. Toss the spears to melt and evenly distribute the butter mixture. Serve warm.

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