OK, you may have a better way, but even Ms. Audrey absolutely loves these. She ate Morgan’s, and mine, at dinner this evening. Asparagus seems to come and go here in LA (spring only in normal parts). James always cooks these while the meat is resting.
very, very thin asparagus spears
olive oil
salt and pepper
Prepare the asparagus by rinsing and then breaking off the thicker end of the stem where it breaks off most easily (this naturally gets rid of the inedible part).
Toss with a tablespoon or so of olive oil and sprinkle generously with salt and then a bit of pepper.
Grill over a hot fire in a basket until charred. Toss occasionally. Serve immediately.
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