Grilled Asparagus with Cilantro Lemon Butter

1 pound thin asparagus spears, tough ends snapped

1 tablespoon extra-virgin olive oil

salt and ground black pepper to taste

¼ cup chopped fresh cilantro

2 tablespoons light butter, melted

¼ cup fat-free sour cream

1 small lemon, juiced

Preheat an outdoor grill for medium heat, and place a sheet of aluminum foil on the grate.

While grill is heating, bring a large pot of water to a boil.

Drop asparagus spears into boiling water and stir gently; cook until the asparagus are bright green but still crisp, 2 to 3 minutes.

Drain the asparagus and cool quickly under a stream of cold water.

Place asparagus into a bowl and toss with olive oil, salt, and black pepper.

Place asparagus onto the foil-lined grill grate and cook until tender, 7 to 10 minutes. Turn spears over several times with tongs.

Transfer grilled asparagus to a serving platter.

Stir cilantro, light butter, fat-free sour cream, and lemon juice together in a bowl; drizzle over asparagus to serve.