Originally appeared in the Spring 2012 issue of Edible Omaha
Yield: 2–3 servings
1 tablespoon extra-virgin olive oil
Salt and pepper
Fresh, seasonal herbs
1 pound asparagus (about 1 bunch), washed and trimmed
In large, re-sealable plastic bag, mix olive oil, salt, pepper and fresh herbs until combined. Add asparagus stalks and coat.
Grill over high heat for 2 to 3 minutes, or until tender, turning once. Sprinkle with lemon juice and serve immediately.