Nothing says spring quite like asparagus, which takes on a whole new life when grilled until the skins are slightly crisp.
Asparagus spears, washed and tough ends snapped off (allow 6 per person)
Extra virgin olive oil
Kosher salt
Grated asiago or parmesan
Prepare a charcoal BBQ or heat a gas grill until very hot.
Lay asparagus in a glass baking dish. Drizzle olive oil over spears
and roll to coat well.
Lay the asparagus directly on the grill. Watch carefully and turn
with tongs as the spears start to char. When the skin is slightly
crispy on all sides remove to a platter.
Drizzle with a little more olive oil and sprinkle with the cheese.
Serve at room temperature.
Recipe by Jane O'Riordan, Domaine de la Terre Rouge