1 pound thick asparagus, rinsed, trimmed, and dried
2 tablespoons olive oil
1 teaspoon kosher salt
1 small lemon
9×13-inch baking dish
4 to 6 wooden or metal skewers
Gas or charcoal grill
- Soak the skewers: If using wooden skewers, soak in water at least 20 minutes or overnight.
- Prepare the grill: Heat an outdoor grill to high (about 450°F to 550°F).
- Season the asparagus: Place the asparagus in a 9×13-inch baking dish. Drizzle with the oil, season with the salt, and toss to combine.
- Cut the lemon: Cut 1/2 of the lemon into very thin slices. Reserve the remaining lemon half for squeezing onto the cooked asparagus.
- Skewer the asparagus: Organize the spears a little, grouping like sizes together into groups of 5 to 6 spears. Thread 1 skewer through the middle of each group of 5 to 6 spears. Run a second skewer a few inches beneath the first, tucking a few lemon slices between the spears. If using wooden skewers, trim any excessive overhang with a pair of kitchen shears if desired. Repeat until all the asparagus is skewered.
- Grill over direct heat: Place the skewered asparagus on the grill and cook until grill marks appear, about 4 minutes. Flip and continue cooking until tender, bright green, and charred in spots, 2 to 4 minutes more.
- Dress with lemon: Transfer the asparagus to a serving platter. Season with more salt if desired and a squeeze of lemon juice.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
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