Hot- off-the grill beef roast

Juicy beef cooks under a crust of grainy mustard for an impressive yet easy meal

2 disposable foil baking pans 1 boneless beef rib roast ( 5– 6 lb.)

1⁄2 cup whole- grain mustard

1⁄2 cup coarsely chopped fresh parsley

4 Tbs. olive oil

2 Tbs. soy sauce

4 cloves garlic, minced

2 tsp. chopped fresh rosemary

1 tsp. cracked pepper

2 lb. asparagus, trimmed

1⁄2 tsp. salt

Fresh basil leaves (optional)

• Double up foil pans; add beef, fat side up. In bowl, combine mustard, parsley, 2 Tbs. oil, soy sauce, garlic, rosemary and pepper. Spread mixture over beef. Chill 1 hr.

• Let beef stand at room temp. 30 min. before grilling. Meanwhile, prepare grill for medium indirect- and direct-heat cooking. Place doubled pan with beef on grill over indirect heat. Grill, covered, until thermometer inserted into thickest part registers 135°F for medium-rare, about 2 hrs., or until desired doneness, turning pan around after 1 hr. Transfer beef from pan to cutting board; tent with foil. Let stand 15 min. before slicing.

• In bowl, toss asparagus with remaining 2 Tbs. oil and salt. Place on grill over direct heat. Grill, covered, until tender, 6– 8 min. turning occasionally. Serve with beef; if desired, garnish with basil.

Servings: 12. Active time: 40 min. Total time: 4 hrs., 10 min. Calories: 503 Protein: 38g Fat: 37g (15g sat.) Chol.: 122mg Carbs.: 4g Sodium: 478mg Fiber: 2g Sugar: 1g