Shown with Grilled Red Snapper.

Adapted from Julia Child.

Chop thick ends of asparagus. Peel with vegetable peeler (sometimes going over the same location several times until all the thick skin is gone. Tie all sprigs together with two pieces of twine, place in boiling, salted water in pot large enough to accommodate sprigs horizontally. Bring back up to boil, turn down heat to slowly boil for 12-15 min. Remove from water and dry a bit on cutting board with paper towels. Grill for ~7 min, flipping once on high heat with melted butter in frying pan.