Grilled Green Asparagus with Sea Salt
Rinse the asparagus and cut 2 cm (approximately 1 inch) off woody stems. Blanch in boiling salted water for about 3 minutes and then quench immediately in ice water. Drain well and thread on wooden skewers soaked in warm water.
Cook on a grill on both sides 2-3 minutes. Before serving, drizzle with olive oil and season with sea salt and pepper.