Lemony Grilled Asparagus

Lemony Grilled Asparagus from The Garden-Fresh Vegetable Cookbook by Andrea Chesman.

1 1/2 pounds asparagus (about 30 medium-thick spears), bottoms trimmed
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/2 lemon

Prepare a medium fire in a gas or charcoal grill.

Place the asparagus in a shallow dish. Drizzle the oil over the spears and toss to coat.

Grill the asparagus, turning occasionally, until tender, about 8 minutes.

Arrange the asparagus on a serving platter. Sprinkle with the salt and pepper to taste, squeeze the lemon over the spears, and serve.

- serves 4 -