Hot and fast, with a flip

Use high heat, grill directly over the coals, and flip after 2–3 minutes.

The mistake people make is treating asparagus like a steak. They turn the heat down, move it to the cool side, and end up with limp, steamed stalks that never develop that nice char. You want snap, not mush.

Start with medium-thick spears — pencil-thin ones burn before they cook, super thick ones need parboiling. Snap off the woody ends, toss with olive oil and salt, and lay them perpendicular to the grates (so they don’t fall through). Leave space between each spear; crowding creates steam.

Get the grill hot — around 400–450°F — and put them directly over the fire. You’ll see brown spots after a couple minutes. Flip once. Total time: 4–6 minutes depending on thickness. They’re done when they’re bright green with char marks and just barely flexible. Pull them off immediately.

A grill basket works, but direct contact with the grates gives you better flavor. Just keep an eye on them — asparagus goes from perfect to ash in about 30 seconds.

Once you nail that first bite with a snap, you’ll never drown them in oil or boil them again.