1 pound asparagus (look for large, thick spears)

Olive oil

Sea Salt

Aluminum foil

Lemon juice, balsamic vinegar, Asiago cheese (optional, for serving)

Preheat broiler on high setting. Cut about 1 inch from the bottom of the asparagus to remove woody ends. Rinse, dry and pat dry on paper towels. Line a large, rimmed baking sheet with aluminum foil. Place asparagus in a single layer on the prepared pan. Lightly brush asparagus with oil and sprinkle with a bit of sea salt. Broil 8 to 10 minutes for thick spears, about 6 minutes for thinner spears, turning and shaking pan halfway through broiling time, until spears are charred to a mahogany brown color. (Watch spears near end of broiling time to keep from burning.) Serve immediately. Makes 2 to 3 servings. Kitchen Ade note: Broiled asparagus is delicious drizzled with fresh lemon juice, balsamic vinegar or a sprinkling of shaved Asiago cheese.

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