Step 1

Prep. Chop off the woody part of the spear near the bottom, about ½ to 1 inch (12.7 to 25.4 mm). If the stalk is woody, shave it with a carrot peeler. Lay the asparagus on a platter or in a pan and pour the oil over them and roll them around until they are lightly covered. Sprinkle on the salt and the spices. Shave the cheese on the long shaving side of a box grater so you have wide ribbons and set it aside.

Step 2

Fire up. Set up in 2 zones, preheat the grill to medium hot on the direct side. Although we will cook in the hot zone, I always like to have a safe zone on the other side in case some cook too fast. Place the asparagus over direct heat at a right angle to the grid of the grill grates so they don't fall through. If you have a grill topper this is a good time to drag it out. Asparagus are among the best reasons to buy a product called GrillGrates. They can't fall through. If one commits suicide, just leave it alone. Don't try to retrieve it now.

Step 3

Cook. Grill the asparagus, lid on, until they brown slightly on one side, about 5 minutes, roll them and grill for only 2 to 3 minutes on the second side. A few char marks are OK while grilling, but don't incinerate them. Stand by your grill. Bite into one near the base to make sure the doneness is the way you like it (I like it with a bit of crunch). The skinny ones will finish first so yank them off as soon as they are tender and bend when lifted by tongs.

Step 4

Serve. Arrange the spears on a platter so they are all pointing in the same direction. Let them cool for about 5 minutes. They do not have to be red hot when served, in fact they can be served at room temp. Now drizzle with the vinegar and top with the cheese ribbons.