1 bunch of thick asparagus, 1/2 inch to 1 inch plus
1-2 Tbsp of olive or grapeseed oil
Salt and Pepper
Seasonings of your choice (orange juice, lemon juice, truffle oil, herbs, etc.)
6-8 metal skewers (flattened oval ones are best, square next, round as a last resort)
Heat the grill. Clean the grate and using a wadded and oiled paper towel, lubricate the grill. If using live fire, you will want to wait for coals to form rather than using flame.
Slice off the bottom 1/2 inch of each stalk. Using a sharp swivel peeler, grasp the stalk just below the bud, and lay the stalk flat on a cutting board. Begin to peel away from you about 1/3rd of the way from the base end, to the end. Turn the asparagus as you go to finish.
If the asparagus are smaller than 1/2 inch diameter, soak the prepped spears in cold water for 15 30 minutes. This allows the spears to pick up a little extra moisture and helps to steam the inside of the stalk while the outside grills up.
Oil the spears. For each group of stalks, you will use two skewers, one close to either end. Lay the stalks on a cutting board and line them up, then thread the skewers in. If using the preferred flattened skewers, ensure that the flat part is parallel to the cutting board. Once skewered, season with herbs and salt and pepper.
Grill over coals, not open flame, if possible. Turn the asparagus as needed to prevent burning. The spears should get soft with spots of caramelization and a little charring (for flavor). The asparagus is done as soon as it is tender.
Remove skewers and enjoy as is or with a vinaigrette of other sauce for dipping.