Take one asparagus spear and bend the bottom half of it until it naturally breaks. Discard the broken bottom piece. Align all of the spear tips. Cut the remaining spears at the same point where the first stalk was broken. Alternately all tough ends can be snapped off, as done with the first stalk.
Place trimmed asparagus on a baking sheet. Drizzle with olive oil. With hands, toss asparagus to coat spears. Sprinkle with grey sea salt and freshly ground black pepper.
Brush lemon interior halves with olive oil.
Grill asparagus and lemon halves for 2-4 minutes. Plate. Squeeze grilled lemon over asparagus. Can be served warm or at room temperature.
Recipe Notes
Check ingredients and/or manufacturer’s website to ensure herbs and spices are gluten free.