Grilled Asparagus and Carrots With Grapefruit Dill Sauce

• 1 lb orange carrots or 1 lb indigo carrot, with tops trimmed and washed
• 1 lb fresh asparagus spear, trimmed and washed
• 1 tablespoon grapeseed oil (original recipe specified vegetable oil)
• 3 tablespoons red grapefruit juice, freshly squeezed
• juice of one clementines or 2 tablespoons freshly squeezed orange juice
• 2 tablespoons grapeseed oil
• 12 teaspoon salt
• 18 teaspoon freshly cracked pepper
• 2 tablespoons chopped fresh dill
• grapefruit, sliced (thinly sliced)

1. Preheat grill for direct medium-high heat.
2. Brush carrots and asparagus with 1 tablespoon oil.
3. Place carrots on grill or grill pan.
4. Grill, turning once, 10 minutes.
5. Place asparagus on grill.
6. Grill, turning asparagus once, 5 to 8 minutes or until vegetables are tender.
7. Place vegetables on serving platter.
8. Meanwhile, whisk together the ruby red grapefruit juice, 2 tablespoons oil, the salt and pepper in small bowl.
9. Whisk until well mixed.
10. Stir in half the fresh dill.
11. Pour sauce over vegetables and serve.
12. Garnish with the remaining fresh dill and a few grapefruit slices.

orange carrots, fresh asparagus spear, grapeseed oil, red grapefruit juice, clementines, grapeseed oil, salt, freshly cracked pepper, dill

Taken from www.food.com/recipe/grilled-asparagus-and-carrots-with-grapefruit-dill-sauce-418498 (may not work)