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Step 1
Choose asparagus that is about as big around as your index finger. Larger asparagus takes longer to cook. Very thin asparagus will do, but buy twice as much.
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Step 2
Test the freshness of asparagus by snapping off a bit of the stalk near the base. If it's rubbery and simply bends, it is not fresh.
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Step 3
Trim dried out parts from the bottom of the stalks. Remove 1/8 to 1/4 inch from fresh asparagus.
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Step 1
Skewer the asparagus. Line the stalks side-by-side on a foil-lined cooking sheet. Run two skewers, about 2 to 3 inches apart, into the asparagus, perpendicular to the stalks.
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Step 2
Brush a little olive oil over both sides the asparagus. Add freshly ground pepper and salt to taste.
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Step 3
Place on a hot grill 3 or 4 minutes, or until the tips of the stalks are just starting to brown. Flip the rack and repeat. Cooking time depends on the diameter of the asparagus.
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Step 4
Remove from the grill. Let the asparagus rest for a few minutes before removing the skewers. Serve.
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Step 1
Line the asparagus spears side-by-side in a shallow baking pan. Drizzle olive oil lightly on the row of asparagus. Add freshly ground pepper and salt. Give the pan a few shakes to roll the asparagus a half-turn, and add more pepper and salt to taste.
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Step 2
Roast in an oven at 350 degrees F 10 to 12 minutes, depending on the diameter of the stalks. Midway through roasting, shake the pan again.
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Step 3
Remove the asparagus from the oven when the tips of the stalks start to brown. Cool a few minutes before serving.
