April 8th, 2012
Recipe & food styling by David Grenier
Prop styling by Felice Morsillo
Preheat barbecue to medium-high. In a bowl, toss potatoes, garlic and rosemary with 2 tablespoons olive oil. Season generously with salt and freshly ground pepper and arrange over a doubled, heavy-duty aluminum foil sheet. Wrap package tightly and grill 15 - 20 minutes, turning once. Potatoes are cooked when fork tender.
Meanwhile, combine mustard, tarragon, maple syrup and cider vinegar, and spread on steaks. Season with salt and pepper and set aside. Divide asparagus into 4 individual bundles, tie together with butcher's twine and brush with remaining olive oil.
Grill or broil steaks 4 minutes per side for medium-rare and asparagus bundles for 6 - 8 minutes, turning when necessary.
847 calories, 48 g fat, 54 g protein, 53 g carbs, 5 g fibre. Excellent source of vitamin C, folate and iron.