Skewering asparagus

1.Soak bamboo skewers in cold water for at least an hour before using to prevent them splintering and scorching. Push one skewer, about a third of the way up from the base, crossways through 4 or 5 trimmed asparagus spears; push a second skewer through the spears about a third of the way down from the top.

2.Brush asparagus with olive oil; cook on heated oiled grill plate, turning every 2 minutes, for about 10 minutes or until asparagus is browned and tender