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1
Preheat a grill.
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2
Place asparagus on a plate.
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3
Drizzle oil over the asparagus and turn spears until they are coated.
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4
Sprinkle with salt and turn again.
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5
Grill asparagus for 5 minutes over a hot grill.
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6
Each minute or so, roll each spear 1/4 turn.
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7
Asparagus should begin to brown in spots (indicating that the natural sugars are caramelizing) but should it not be allowed to char.
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8
Dripping oil may cause flare-ups.
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9
Keep a glass, or spray bottle of water handy to spritz on coals, if necessary.
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10
Remove from grill and serve immediately (eating spears with your fingers enhances the experience).
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11
Cook's Note: Look for firm asparagus stalks with firm deep green or purplish tips.
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12
Also check the bottom of the spears.
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13
If they are dried up, chances are they have been sitting around for too long.
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14
Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually 2/3 of the way down the spear.
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15
If the spear is less than 6 inches long, chances are it has already been trimmed for you.
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16
Then take a vegetable peeler and peel off the outer skin of the lower half of the remaining stalk.
