Submitted by Dara Singleton
taught by cooking class at Harvard
1 pound thin Asparagus spears
1 tsp olive oil
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
1 T balsamic vinegar
1. Prepare grill.
2. Snap off tough ends of asparagus; place in a bowl or shallow dish. Drizzle asparagus with oil; sprinkle with salt and pepper, toss well to coat. Place asparagus on a grill rack coated with cooking spray; grill 2 minutes on each side or until crisp-tender. Place asparagus in a bowl drizzle with vinegar. Serve immediately. Yield 4 servings.