Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon coarse kosher salt
juice from 1/2 lemon
Preheat grill to high heat.
Wash and trim asparagus spears.
Lightly coat asparagus spears with olive oil, lemon juice, garlic and salt. I do this in a compostable plastic bag that I can then discard, but a bowl or plate works okay, too.
Place asparagus spears crossways on the grill, and cook on high heat for 2 to 3 minutes, or until tender.