1 bunch fresh asparagus

2 tablespoons olive oil

2 tablespoons Herbes de Provence

Kosher salt

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.

Comments are closed.