- 1 pound asparagus
- 3 tablespoons olive oil
- 2 cloves garlic, finely minced
- 1 teaspoon grated lemon zest
- 1/4 teaspoon paprika
- Salt and freshly ground black pepper
Trim asparagus. In a small bowl, combine oil, garlic, zest and paprika and stir with a fork. Lay asparagus side by side and pierce on 2 wooden skewers to form a raft. Place rafts on the grill and brush with oil mixture. Cook to desired tenderness and season with salt and pepper.