Grilled Asparagus with Sansho Salt

Bright lemon, good olive oil, and finishing salt let you make the most of seasonal produce in this easily adaptable recipe. Here, we pair peak-season asparagus with smoky grill char and our flaky Sansho Salt's peppery, citrus tingle.

Recipe adapted from: Snow Peak 
Photo by: The JSC Kitchen 

Process

Wash and rinse the asparagus before slicing off the bottom inch of the stem. Next, coat the asparagus in olive oil and season with lemon, garlic, kosher salt and pepper. 

Give your grill time to heat up, either with coals or wood, before placing the seasoned asparagus over high, direct heat. Rotate regularly for an even char; it should take about 2-4 minutes. Perfectly cooked asparagus should still have a bit of a crunch, without being tough. 

Top with a generous sprinkle of Sansho Salt before serving.