Grilled brown sugar barbecue chicken breast & grilled asparagus

I think it's time to jinx this stubborn cold weather by preparing a summer grilling feast that will at least make us think positive that warm days are right around-the-corner.

Start with 1-¬½ tbs. of your favorite barbecue seasoning; 1 tbs. dark brown sugar; 1 tsp. salt; 3 tbs. *basting oil; 4 whole boneless and skinless chicken breasts.

Mix barbecue seasoning, brown sugar, salt and basting oil in a large bowl. Add breast, tossing to coat. Marinate, covered, for 6 to 8 hours in your refrigerator.

Preheat grill on medium-high 10 minutes and clean grill with your wire brush; then using a soft cloth, coat grill grate lightly with vegetable oil.

Sear chicken on grill 2-3 minutes, until it has changed color one-quarter of the way up from the bottom. Turn over and sear for 2-3 additional minutes. Reduce heat to medium and close lid.

Cook breast 8-10 minutes or until internal temp reaches 165 degrees; check by inserting your thermometer halfway into the thickest part of the meat. Transfer finished chicken breast to a platter.

Grilled asparagus

One bunch (about a pound) asparagus trimmed; 1 tbs. basting oil, salt and pepper to taste; 2 tbs. of **Béarnaise finishing butter.

Clean the grill again with wire brush and coat it with vegetable oil. Drizzle asparagus with basting oil on baking sheet; season to taste with salt and pepper. Transfer to grill and grill for 3-5 minutes or until tender. Transfer to serving plate and top with Béarnaise butter you made.

**Béarnaise butter; 1/2 cup chopped shallots; 1/2 cup white wine vinegar; 3-1/2 tbs. chopped fresh tarragon, divided; 3-1/2 tbs. chopped fresh Italian parsley, divided; 3/4 cup plus 2 tbs. (1-3/4 sticks) butter, room temperature ;1/2 tsp. grated lemon peel.

Place shallots, vinegar, half of tarragon and half of parsley in small saucepan. Simmer over medium-high heat until vinegar is reduced to 3 tablespoons, about 3 minutes. Strain into small bowl, pressing on solids to release any liquid. Discard solids; cool tarragon vinegar. Mix butter, lemon peel and remaining chopped tarragon and parsley in medium bowl to blend. Mix in cooled tarragon vinegar. (Can be prepared 3 days ahead); cover and refrigerate. Bring to room temperature before using.)

*The basting oil I use I bought in a specialty food store. It contains grape seed oil, olive oil extract, thyme and basil.