Grilled asparagus

Ingredients

• 1 1/8 lbasparagus, woody ends snapped off
• 2 tbspolive oil
• 1lemon, zest and juice
• 1 tspsea salt, flaky
• 1/2 tspblack pepper

Method

1. 1

   Hold each spear near the base and bend it until it snaps. It breaks exactly where the woody part ends, which is different for every spear.

2. 2

   Get a grill pan very hot. Toss the spears with the olive oil and a little of the salt so they carry their own fat into the pan.

3. 3

   Lay the spears across the ridges in a single layer and leave them alone until dark bar marks have formed, then turn them and do the same on the other side.

4. 4

   Pile the spears onto a warm plate, squeeze the lemon juice over, and scatter with the zest, the rest of the salt and the pepper.