• 24 asparagus spears
  • 4 Tbsp olive oil
  • salt and pepper
  • 12 skewers (if using wooden ones, soak them in water for 1-2 hours to prevent them burning)


  1. Trim the asparagus. Pour the oil onto a plate and, one by one, dip the asparagus into it.
  2. Pass a skewer through 4 asparagus spears, near to the tip, then insert a second skewer near to the cut ends, to form a kind of raft. Prepare the other 5 kebabs in the same way. Lay them on the hot grill of the barbecue and cook for 5-8 minutes, turning them once. They are ready when the point of a skewer goes in easily.
  3. Season and serve.