Grilled Asparagus - fresh asparagus

Method

• Light the grill, using only hardwood or lump charcoal.
• The fire is ready in approximately 20 minutes or when the coals glow red and white ash begins to appear on the coals.
• Spread the charcoal in a single layer to evenly distribute the heat.
• If you need to add additional coals at any time, arrange them around the rim and they will catch quickly without disturbing the glowing center coals.
• Set the grill rack 4 inches above the fire and let it heat for 5 minutes.
• The fire is ready for grilling when you can barely hold your hand 4 inches above the coals for 4 seconds.
• This is the test for a medium-hot fire.
• Trim about 1 inch off the thick woody end of each asparagus spear; the younger and fresher the asparagus, the less you will need to trim from the bottom.
• Strip away the hard and stringy outer portion of the stalks with a sharp vegetable peeler.
• Arrange the asparagus in a shallow dish.
• Drizzle with the olive oil and turn to coat.
• Sprinkle salt and a heavier portion of pepper on a plate and mix well.
• Roll each spear of asparagus in the salt mixture until lightly coated.
• Arrange the spears on the grill rack.
• Grill for 10 minutes or until light brown and of the desired degree of tenderness, turning frequently.
• Place the asparagus in a shallow serving dish.
• Drizzle with a mixture of the orange juice and lemon juice.
• Serve hot or at room temperature.
• Garnish with strips of orange zest and lemon zest.