While some folks like to blanch their asparagus before grilling it, I prefer mine more on the crunchy side.
Preparation Time: 5 minutes
Cooking Time: 8–10 minutes
- 30 small or 18 large asparagus spears (3 to 5 per guest)
- Olive oil
- Salt and pepper
- Remove and discard the woody part of the asparagus stems. Coat the asparagus with olive oil, salt, and pepper.
- Place the asparagus on a hot grill and cook until it is lightly charred and still a little firm.