This came from Gourmet Magazine and I can't to try it.
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
1 1/2 lb medium asparagus (24), trimmed
2 tablespoons extra-virgin olive oil
Special equipment: 8 (6-inch) wooden skewers, soaked in warm water 10 minutes
Divide asparagus into 4 bunches. Align each bunch in a flat row and thread 2 skewers crosswise through each bunch. Brush asparagus with oil and season with kosher salt.
Grill asparagus on an oiled rack set 5 to 6 inches over glowing coals until tender, 3 to 5 minutes on each side.
• 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.
Additional comments from people who have tried this recipe suggest:
I make my asparagus with the addition of roasted garlic....in the event I'm not grilling I simply mix the olive oil with the roasted garlic puree and put them in a dish in the toaster oven or regular oven....very addicting
I added lemon juice to the asparagus afterwards and it was cooked just right and very good! This is a keeper!
I parboiled the asparagus for 1 minute and dunked them in ice water for 2 - 3 minutes, and grilled it a little less time. I have some long baskets that allowed me to grill without having to do the skewers. It was simple, natural and very good.