1 bunch fresh asparagus
2 tablespoons olive oil
2 tablespoons Herbes de Provence
1 grind of fresh black pepper
Heat up the grill.
Wash the asparagus and break or cut off the tough end of each spear.
In a small casserole dish, toss asparagus spears with olive oil, Herbes de Provence, salt and pepper.
Using tongs, place the spears on the grill. Keep your eye on them – it only takes a few minutes for them to roast on one side.
Turn with the tongs and continue to roast a couple more minutes until each spear is slightly softened with charred grill marks. (Yum.) Best served right away, hot off the grill.