Cooking time: 15 mins

Serves: 4-6

Gluten-Free

Ingredients

1 large bunch of thin asparagus spears

3 tbsp olive oil

3 cloves garlic, finely chopped

1 tsp coarse ground sea salt

1 tbsp cracked black pepper

1 lemon

1 bunch of chives, chopped very fine

Instructions

1. Cut the last 2 inches of the asparagus stalk off where it starts to discolor at the base. Ina large bowl, toss the asparagus in the salt, garlic, pepper, and olive oil.
2. Preheat the grill to 450°F with the lid closed.
3. Place the asparagus on the grill for about 8-10 minutes, depending on the thickness of the asparagus. Keep a close eye on the asparagus, as they cook quickly and you want them to remain slightly crisp. When they are tender enough to pierce with a fork, remove from heat.
4. Place the asparagus on a platter. Cut the lemon into slices, placing a few slices on the platter with the asparagus for presentation. Squeeze the remaining lemon slices over the asparagus.