Grilled Asparagus

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Father Jim Nash

250ml Olevano Lemon Infused Olive Oil

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2 pounds of asparagus

2 tablespoons Olevano Lemon-infused olive oil

Salt and pepper to taste


Preheat grill to high heat

Cut about an inch off the bottom of each stalk and lightly coat the asparagus spears with the lemon-infused olive oil and salt and pepper to taste. You can also do this and place them in the refrigerator for a couple of hours. Take the out about 1/2 hour before you are ready to grill.

Grill over high heat for 2 to 3 minutes or until they reach the desired tenderness.