Garlic clove (1 per 10 spears)
Use any portion of asparagus appropriate for number served. Holding 5-10 asparagus close to the base, use your other hand to snap off the end of each. In a flat pan, coat asparagus with olive oil, then mince a garlic clove over the asparagus and agitate pan to distribute the garlic. Cover with plastic wrap and refrigerate at least two hours. Over a medium-hot fire, grill for 3-4 minutes, then turn and grill another 3-4 minutes until soft and lightly browned. Make sure you put on the grill perpendicular to the grill so they don't fall into the fire!