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.

Serve warm

 

Makes 4 servings