Josh Capon’s Grilled Asparagus
1 bunch asparagus (approximately 20 spears)
1 TBSP extra virgin olive oil
Salt & pepper
Trim the bottoms off the asparagus. Toss in a large mixing bowl with extra virgin olive oil, salt and pepper.
Grill for a few minutes on a hot grill pan to get a little color on all sides. When almost finished, squeeze the lemon over the top.