Peppered Cornish Hens and Asparagus with Lemon and Marjoram
The same lemony marjoram-flavored marinade coats both the hens and the asparagus spears. Marjoram loses much of its taste during drying, so if you don't have fresh, you might prefer to use its brawnier cousin, oregano. In that case, use just three-quarters teaspoon of dried. Slideshow: Healthy Poultry Dishes
Variations Instead of, or in addition to, the asparagus, grill some bell peppers, mushrooms, eggplant, zucchini, or red onions. If you run out of marinade, just toss the remaining vegetables with a little olive oil and salt before grilling and baste the hens with plain olive oil.
Asparagus, which creates problems for most wines, is a natural with Sauvignon Blanc. Look for one of the many superb examples now being produced in Friuli and Collio.