Our method is so simple that it barely deserves to be written out as a recipe. Just toss the stalks in olive oil, season with salt and pepper, and throw them directly on the hottest part of the grill for a few minutes. No pre-cooking, nothing fancy, just vegetables and heat. I like to pick up fat, finger-width stalks that can sit on the heat long enough to get some nice sweet charring action while still maintaining a juicy snap in the center.
- 1 pound asparagus, trimmed and peeled (if desired)
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 lemon (optional)
Toss asparagus with 2 tablespoons olive oil, salt, and pepper. Place over a grill preheated to high heat and cook, turning occasionally, until well-charred and tender, 5 to 8 minutes. If desired, cut lemon in half and place cut side down on grill until charred, about 3 minutes. Transfer asparagus to a large plate, drizzle with remaining olive oil, sprinkle with lemon (if desired), and serve immediately.