Snap off the woody ends of your asparagus spears and keep them to make stock. Coat the spears lightly in olive oil.
Place on the hot griddle and leave to cook for three to four minutes. Use tongs to turn and cook for another three to four minutes. The spears should be lightly charred and tender, but not overly soft.
Remove to a serving plate, squeeze the lemon juice over the top and scatter with salt flakes, if using.
Serves 4 as a side dish, or 2 as a starter or simple supper.Can be served hot or at room temperature.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.