Marinated, then quickly grilled on a hot charcoal fire. Yummy!
1 bunch asparagus
1 T olive oil
1/2 t red wine vinegar
1/8 t salt
Snap the tough ends off the asparagus. Peel them only if they're very large. Mix the oil, vinegar, and salt on a platter large enough to hold the asparagus. Roll the asparagus around in the mixture and let it marinate at room temperature while you grill the entree. When the grill is free, place the asparagus spears on the grill (make sure to put them perpendicular to the grill grates so they don't fall through!). Cover and grill 2 minutes. Stir them around then cover and grill 2 more minutes. Place the hot asparagus back onto the platter with the marinade and serve immediately.