When I think of asparagus, I think of the cold stringy, slimy, canned stuff that my mother tried to get us to eat. Well, asparagus has come of age and is certainly a lot tastier and appealing when prepared on the grill.

Simply cut or br

eak off the bottom stems of each asparagus spear (you can do this all together). Then place in a bowl and drizzle a little Extra Virgin Olive Oil (EVOO) on it and add a dash of sea salt.

This picture was taken at the cabin so a little improvising was needed. First, I forgot to pack the EVOO, so I used Pam Cooking spray. No sea salt either so regular old table salt worked just fine.

You might also notice that it is cooked on a little portable tabletop gas grill.  Ahhhhh….Summer!

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