Snap off tough ends, arrange in a single layer on a heavy baking sheet, and brush with olive oil. Season to taste with salt and pepper.
Adjust oven rack to top position, about 4” from heating element. Heat the broiler. Broil asparagus, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8-10 minutes. Cool 5 minutes.
You can do something similar on a grill. The temperature should be such that you can hold your hand 5″ above the cooking grate for 3-4 seconds. Grill them 5-7 minutes, turning once, until tender and streaked with light grill marks.
Submitted by CSA member Beth Ogilvie, who originally found the recipe in Perfect Vegetables by the editors of Cook’s Illustrated Magazine.