Ingredients:

  • 1 pound (450g) fresh asparagus, preferably medium-thick spears
  • 2 tablespoons (30ml) extra virgin olive oil
  • 1/2 teaspoon (2.5ml) sea salt (or to taste)
  • 1/4 teaspoon (1.25ml) freshly ground black pepper (or to taste)
  • 1 lemon, cut into wedges, for serving (optional)

Instructions:

  1. Snap off the tough ends of the asparagus spears. If they are very thick, use a vegetable peeler to shave off the bottom third of each spear to ensure even cooking.
  2. In a bowl, toss the asparagus with olive oil, salt, and pepper until evenly coated.
  3. Preheat your grill to medium-high heat (about 375-450°F or 190-230°C). Clean the grates with a wire brush.
  4. Arrange the asparagus spears perpendicular to the grill grates to prevent them from falling through. Grill for 5-8 minutes, turning occasionally with tongs, until the asparagus is bright green and slightly charred, and tender-crisp.
  5. Transfer the grilled asparagus to a platter and serve immediately with lemon wedges, if desired.