Toss asparagus in oil and salt and grill over a hot bed for 2 to 3 minutes a side until charred and tender-crisp. Lay them across the bars or use a basket so they do not fall through. Finish with lemon and parmesan.
Method
Snap the woody ends
Bend each spear near the base and it snaps where the tender part begins. Discard the woody ends.
Oil and season
Toss the spears in oil, salt and pepper so they are lightly coated all over.
Lay across the bars
Set them perpendicular to the grate bars so they do not fall through, or use a grill basket. A hot bed gives you char before they go limp.
Two to three minutes a side
Roll them a quarter turn every couple of minutes until charred in places and tender-crisp. Thin spears take less; fat ones a little more.
Finish with lemon and parmesan
Off the heat, squeeze lemon over and shave parmesan on top so it half-melts. Serve at once.
Notes worth knowing
- Fat spears grill better than thin ones, which can go from raw to burnt in seconds.
- A squeeze of lemon and a grating of parmesan is the classic finish, but a soft-boiled egg on top makes it a meal.
- Cook these in the last few minutes of a two-zone cook while the meat rests.
Common questions
How do I stop asparagus falling through the grate?
Lay the spears across the bars rather than along them, or use a grill basket or a couple of skewers threaded through a row of spears.
Should I blanch asparagus first?
No need. Over a hot fire it cooks through in a few minutes while charring. Blanching first makes it soggy.
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