From Barbecues 101

Makes 4 to 6 servings
Direct Grilling/High Heat

The award for my favorite grilled vegetable goes to asparagus. The thicker the asparagus, the longer the cooking time. Pencil-thin spears works best, but aren't always available. If necessary, move the asparagus to the cooler, outer edges of the grill to let them cook longer without burning.

1 pound fresh asparagus, woody stems discarded
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1/3 cup freshly grated Parmesan cheese
Lemon wedges

1. Build a charcoal fire in an outdoor grill and let burn until the coals are covered with white ash. For a gas grill, preheat on High.

2. In a shallow dish, toss the asparagus with the oil. Season with salt and pepper.

3. Lightly oil the cooking rack. Place the asparagus on the grill, perpendicular to the grill grid (or use a vegetable grilling grate). Grill, turning occasionally, until the asparagus is tender, about 5 minutes.

4. Transfer the asparagus to a serving plate, spreading out the asparagus in a single layer. Sprinkle with the cheese. Cover loosely with foil and let stand for 2 to 3 minutes to melt the cheese. Serve immediately, with the lemon wedges passed on the side.