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1
Light the grill, using only hardwood or lump charcoal.
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2
The fire is ready in approximately 20 minutes or when the coals glow red and white ash begins to appear on the coals.
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3
Spread the charcoal in a single layer to evenly distribute the heat.
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4
If you need to add additional coals at any time, arrange them around the rim and they will catch quickly without disturbing the glowing center coals.
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5
Set the grill rack 4 inches above the fire and let it heat for 5 minutes.
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6
The fire is ready for grilling when you can barely hold your hand 4 inches above the coals for 4 seconds.
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7
This is the test for a medium-hot fire.
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8
Trim about 1 inch off the thick woody end of each asparagus spear; the younger and fresher the asparagus, the less you will need to trim from the bottom.
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9
Strip away the hard and stringy outer portion of the stalks with a sharp vegetable peeler.
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10
Arrange the asparagus in a shallow dish.
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11
Drizzle with the olive oil and turn to coat.
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12
Sprinkle salt and a heavier portion of pepper on a plate and mix well.
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13
Roll each spear of asparagus in the salt mixture until lightly coated.
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14
Arrange the spears on the grill rack.
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15
Grill for 10 minutes or until light brown and of the desired degree of tenderness, turning frequently.
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16
Place the asparagus in a shallow serving dish.
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17
Drizzle with a mixture of the orange juice and lemon juice.
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18
Serve hot or at room temperature.
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19
Garnish with strips of orange zest and lemon zest.
