Asparagus is a star of the season, as a side dish to any main course — chicken, fish, pork, beef, or lamb — or as a salad topped with a squeeze of lemon juice.

　　Active time: 15 min Start to finish: 30 min

　　

Ingredients

Makes 4 servings

　　1 1/2 lb medium asparagus (24), trimmed

　　2 tablespoons extra-virgin olive oil

　　Kosher salt

　　

Special Equipment

8 (6-inch) wooden skewers, soaked in warm water 10 minutes

　　

Step 1

Prepare grill.

　　

Step 2

Divide asparagus into 4 bunches. Align each bunch in a flat row and thread 2 skewers crosswise through each bunch (see photo, above). Brush asparagus with oil and season with kosher salt.

　　

Step 3

Grill asparagus on an oiled rack set 5 to 6 inches over glowing coals until tender, 3 to 5 minutes on each side.

　　Cooks' notes:

　　• The parallel skewers make it easier to turn the asparagus. • If outdoor grilling isn't an option, asparagus may also be grilled in a well-seasoned ridged grill pan over moderately high heat.