Mr Libido Incognito wrote:

> I grill mine...over a very hot grill. Toss the asparague in oil and
> course salt, then on to the grill. Takes maybe 5-7 minutes for a lb. soon
> as grill marks and a little steam come outa the cut end it's done.
>
> There should be enough salt so the aparagus is almost pretzel like with
> salt. Maybe 3 tbsp of oil enough to just hold on the salt. I prefer
> canola oil but any oil will work.
>

Oh nooooooo, Olive Oil is the best here!! My recent grilled spears were
a tad fatter than I usually like, but I think they were ideal grilled. A
little sturdier. I love the blackened charred bits.