Ingredients
2 lbs. asparagus, the thinner the better.
1/4 high grade extra virgin olive oil
1 lemon- juiced
Preparation
Cut off the stems 6 inches from the tips. Wash and dry trimmed asparagus. Add 1/4 extra virgin olive oil to a 1 gallon zip lock freezer bag. Add 2 tbs. coarse sea salt. Add juice from 1 lemon Add asparagus and seal moving asparagus around so it gets coated with oil,lemon and salt. Put in fridge for 1-6 hours before you will start to grill. Using a vegtable grill grid so the asparagus will not fall through, grill on high heat for 2 minutes with grill closed. (If you are not using a gas grill adjust cooking time by tasting) Turn as well as you can with a pair of tongs and grill for another two minutes. Remove from grill and serve hot, warm or room temp.
