Grilled Asparagus

1-1/2 lbs. asparagus spears, trimmed

Wooden skewers

Olive oil spray

Salt and pepper

Lay 5 or 6 asparagus spears next to each other and pierce through all of them crosswise with one skewer near their tops and one near their bases, forming a sort-of asparagus raft. Repeat with the rest of the asparagus.

Spray each raft with olive oil and grill over hot coals, turning occasionally, until tender -- about 15 minutes. Sprinkle with salt and pepper before serving.

Serves 4