1 lb. large asparagus, ends trimmed
4 Tbs. C&C Meyer Lemon Olive Oil, plus more for drizzling
3/4 tsp. coarse salt (New Zealand Natural Sea Salt)
1/4 tsp. freshly ground black pepper
Preheat the grill to medium. In a shallow baking dish, toss the asparagus with the lemon olive oil to coat well. Add the salt, and pepper and toss. Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with more lemon olive oil, to taste. Cover with aluminum foil and let sit for 5 minutes before serving.