1

Remove and discard the tough bottom of each asparagus spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually 2/3 of the way down the spear. Using a vegetable peeler, peel off the outer skin from the bottom half of each remaining spear.

2

Spread the asparagus on a large plate. Drizzle the oil over the top and sprinkle the salt evenly. Turn the spears until they are evenly coated.

3

Grill the asparagus [perpendicular to the grate] over Direct Medium heat until browned in spots but not charred, 4 to 6 minutes, turning occasionally. Serve warm or at room temperature.