Cooking time: 15 mins
1 large bunch of thin asparagus spears
3 tbsp olive oil
3 cloves garlic, finely chopped
1 tsp coarse ground sea salt
1 tbsp cracked black pepper
1 bunch of chives, chopped very fine
- Cut the last 2 inches of the asparagus stalk off where it starts to discolor at the base. Ina large bowl, toss the asparagus in the salt, garlic, pepper, and olive oil.
- Preheat the grill to 450°F with the lid closed.
- Place the asparagus on the grill for about 8-10 minutes, depending on the thickness of the asparagus. Keep a close eye on the asparagus, as they cook quickly and you want them to remain slightly crisp. When they are tender enough to pierce with a fork, remove from heat.
- Place the asparagus on a platter. Cut the lemon into slices, placing a few slices on the platter with the asparagus for presentation. Squeeze the remaining lemon slices over the asparagus.