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1
In a small saucepan bring the vinegar to a simmer over medium heat.
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2
Reduce the heat until just a few bubbles break through the surface.
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3
Add the smashed garlic.
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4
Cook at a slow simmer until about 1/4 cup of vinegar remains (about 20 minutes).
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5
If you cook too quickly or it reduces too much, it will turn bitter rather than sweet.
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6
Remove the sauce pan from the heat and let cool to room temperature (The syrup will continue to thicken as it cools).
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7
Heat grill to medium heat.
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8
Remove and discard all tough, woody ends from the asparagus spears.
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9
Wash and pat dry.
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10
Lightly coat the asparagus with the Hot Pepper Oil.
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11
Season evenly with the salt and pepper.
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12
Brush the cooking grate clean.
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13
Lay the asparagus perpendicular to the bars on the grate.
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14
Grill over direct medium heat with the lid closed as much as possible, until lightly charred and crisp-tender, 4-6 minutes, rolling the spears a couple of times and swapping their positions as needed for even cooking.
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15
Arrange the asparagus on a platter or individual plates.
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16
Remove the garlic from the syrup.
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17
If the syrup is stiff, warm it briefly over medium heat.
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18
Drizzle some of the syrup over the spears (you may not need all of it.).
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19
Season with more salt, if desired.
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20
Serve warm or at room temperature.
