Thick asparagus work best for grilling, get the chubbiest spears you can. Thin spears will dry out before they get a good char.
- 1 pound asparagus (estimate 1/4 pound per person), thick spears
- 1-2 tablespoons extra virgin olive oil
- Kosher salt
1 Preheat your grill for high, direct heat.
2 Prep asparagus, coat with olive oil, sprinkle with salt: Prepare the asparagus by breaking or cutting off any tough bottom ends (can save for stock, or discard).
Place the asparagus in a pan (to contain the spears while you put them on and take them off the grill).
Coat them with olive oil and sprinkle salt over them.
3 Grill on high, direct heat: Brush the grill grates lightly with olive oil. Place the asparagus spears on the grill so that the thickest ends are aimed toward the hottest part of the grill.
Alternatively, you can use a grill pan, heat on high.
Grill the asparagus spears for 2-4 minutes, until lightly charred and just fork tender, turning them often so that they brown on all sides.
Remove from grill and serve.