Grilled Asparagus with Blood Orange Butter Sauce

1 pound fresh asparagus

1 Tablespoon olive oil

1 blood orange, juiced and zested

1 Tablespoon pure maple syrup

2 teaspoons kosher salt, divided

2 teaspoons balsamic vinegar

1 Tablespoon butter, cubed

black pepper

Wash and trim the asparagus spears, making sure to snap off the woody ends. Drizzle with olive oil and sprinkle with salt 1 teaspoons of salt.

Heat grill to medium heat.

Grill asparagus, turning occasionally, until crisp-tender and outsides start to char.

In a small saucepan over medium heat, combine orange juice, half of the orange zest, maple syrup, remaining salt, balsamic vinegar and pepper. Heat until salt has dissolved. Remove from heat and add in butter. Whisk continually until butter has melted. Immediately drizzle over grilled asparagus.

Sprinkle with remaining orange zest and additional salt and pepper if desired.