I serve these whenever asparagus is in season as an appetizer to pass around or as a side dish to roast pork or lamb or chicken or steak or….you get it: they go with everything. (And thanks to Alan Mark for getting me hooked on these in the first place.)

1 bunch slender asparagus (about 1 pound)
Extra-virgin olive oil
Sea salt or kosher salt
Freshly ground pepper

Preheat a broiler and adjust rack so it is about 4 inches from element.

Line up a handful of asparagus on a cutting board and trim off 2 to 3 inches of the woody ends so the spears are even lengths. Continue with remaining spears. Place trimmed asparagus on a baking sheet with sides, drizzle with olive oil, and sprinkle well with salt and pepper. Toss with your hands to coat the spears, then spread in one layer. Broil or grill until slightly browned, about 8 minutes, shaking pan (or turning with tongs) once or twice to cook evenly.