24 medium-sized asparagus

8 small or medium wooden skewers, soaked in water for 30 minutes, or metal skewers

Olive oil

Salt and pepper

Preheat the grill, setting the burners to high. Oil the grate.

Break off the woody stems of the asparagus. Thread 6 asparagus spears together on two skewers: insert the first skewer just below the asparagus tips, and the second skewer about 1 inch (2.5 cm) from the base. This so-called asparagus raft makes grilling easier, since the asparagus can be easily turned with tongs without falling through the gaps in the grate. You can also use a grill wok or grill basket.

Brush the asparagus with oil. Season with salt and pepper. Grill the asparagus for 2 to 4 minutes (depending on the size of the asparagus) on each side. Remove the skewers before serving.

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