These grilled spears of fresh asparagus are proof that sometimes the simplest ingredients make the best dishes.
- Servings: 10
Photography: Petrina Tinslay
Source: Martha Stewart Living, August 2010
- 2 pounds asparagus, trimmed
- Extra-virgin olive oil, for brushing
- Coarse salt and freshly ground pepper
- Garnish: fresh mint
Heat grill to medium-high. Brush asparagus with oil, and season with salt and pepper. Grill, turning occasionally, until tender and charred, about 8 minutes. Serve warm or at room temperature. Garnish with mint.