You will need:
1 pound asparagus
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
Grasp each asparagus spear and bend at the bottom, snapping off the tough bottom piece and discard. Using a vegetable peeler, peel off the outer skin from the bottom half of each spear.
Place the asparagus on a large plate and drizzle with olive oil and salt until evenly covered.
Grill the asparagus over direct medium heat until browned in spots but not burned or charred, approximately 4 to 6 minutes, turning occasionally.
Makes 4 servings