Grilled Asparagus Lemon Zest Infused

INGREDIENTS:
1 pound large fresh asparagus
1-2 tablespoons olive oil
1 teaspoon grated lemon zest
1 lemon

PREPARATION:

Firm asparagus stalks, the fat spears, not the skinny ones; with firm deep green to purplish tips are best. Wash under cold water. Trim off about 1/2-1" of the tough bottom of the spears then peel off the outer skin of the lower half of the stalk with a vegetable peeler. Zest the lemon. Mix the zest with the oil in a sallow dish and roll the spears in it. Allow to rest for 30 minutes up to 2 hours refrigerated.
Using a chimney starter, start the charcoal about 15 min. before grilling

GRILLING:

Spread the coals out, replace the grill racks. Coat the grill racks with olive oil.
Grill asparagus for 5 -7 minutes over a hot grill. Roll the spears 1/4 turn every min. or so. Asparagus should start to brown, but don’t let it char, but grill marks are a plus. Dripping oil may cause flare-ups. Use a spray bottle of water to spritz on coals, if necessary.
Remove from grill garnish with lemon slices and serve immediately

Notes: Peeling serves two purposes, first removing the tough outer shell and opening up the tender inner stalk to the lemon oil. The lemon oil in the zest mixes with the olive oil and coating the peeled asparagus with the mixture infuses the lemon oil into the asparagus.