Step 1

Soak the skewers. If using wooden skewers, soak in water at least 20 minutes or overnight. Meanwhile, heat the grill.

Step 2

Prepare the grill. Prepare an outdoor grill for direct, high heat (about 450°F to 550°F).

Step 3

Season the asparagus. Place the asparagus in a 9x13-inch baking dish. Drizzle with the oil, season with the salt, and toss to combine.

Step 4

Cut the lemon. Cut 1/2 of the lemon into very thin slices. Reserve the remaining lemon half for squeezing onto the cooked asparagus.

Step 5

Skewer the asparagus. Organize the spears a little, grouping like sizes together into groups of 5 to 6 spears. Thread 1 skewer through the middle of each group of 5 to 6 spears. Run a second skewer a few inches beneath the first, tucking a few lemon slices between the spears. If using wooden skewers, trim any excessive overhang with a pair of kitchen shears if desired. Repeat until all the asparagus is skewered.

Step 6

Grill over direct heat. Place the skewered asparagus on the grill and cook uncovered until grill marks appear, about 4 minutes. Flip and continue cooking until tender, bright green, and charred in spots, 2 to 4 minutes more.

Step 7

Finish with more lemon. Transfer the asparagus to a serving platter. Season with more salt if desired and a squeeze of lemon juice.