serves 4 

about 15 to 20 minutes 

1 bunch asparagus (about a pound or so) 

2 Tbsp olive oil 

1/2 Tbsp Kosher salt (a coarse salt really does make the difference) 

1 tsp to 1 Tbsp garlic powder 

few cracks black pepper 

Wash and trim the asparagus. Drizzle with the olive oil – you may need a little more or less depending on how big your bunch of asparagus is. There should be enough to be seen, but not enough to swim in (if you were an asparagus, that is).

Sprinkle generously with the salt and garlic powder. I've put a range for the garlic powder because it depends on how 'garlicky' you like your food – I know Mr. Chef used a LOT of garlic powder. The reason for the garlic powder and not real garlic is – I think – because real garlic will burn before the asparagus cooks. Mr.Chef didn't actually answer my question when I asked. If you can stomach it, you can try a little nibble of the raw asparagus to check your seasonings.

Oh right – the grilling part. Heat your grill to medium high. Place the asparagus across the bars of the grill, and grill with the lid up for about 10 minutes, until the asparagus is bright green and tender but still has a little bite to it. Adjust seasonings if you need to. Enjoy! (Bleck)