12 Wooden Skewers, soaked in water overnight
30 Asparagus Spears
1/2 cup No-Stick Grilling Marinade for Vegetables
1 Tbsp Kosher Salt
1 tsp Black Pepper, freshly ground
Trim the tough end from the asparagus. Line the 5 asparagus spears next to each other similar to fingers on a hand. Using two skewers, skewer them crosswise through the asparagus with one skewer just below the tips, and the other about 1-inch from the bottom. Take your time being careful not to split the asparagus.
Brush the asparagus with the marinade and sprinkle them with the salt and pepper.
Grill the asparagus on direct medium heat for 6-8 minutes, turning once after 4 minutes.
Remove from the grill and serve.
Yield: 6 servings