This is a recipe from Steven Raichlen's "Barbecue Bible!". He states: "This recipe contains only 4 ingredients (two of them are salt and pepper), but you’ll be amazed how they’re utterly transformed by the searing heat of the grill. This may well be the best asparagus I’ve ever tasted."
1Special equipment: large toothpicks or slender bamboo skewers
Set up your grill for direct grilling and preheat to high.
2Snap the fibrous ends off the asparagus stalks and discard. Lay 3 or 4 stalks side by side to form a sort of raft and skewer crosswise in 2 places with toothpicks or bamboo skewers. This makes it easier to turn the grilled asparagus and it looks cool as all get out. Lightly brush each raft on both sides with sesame oil and season generously with salt and pepper.
3Place the asparagus rafts on the grate and grill until nicely browned on both sides, 2 to 4 minutes per side. Serve at once–reminding each eater to remove the skewer.