2 bunches asparagus, steamed slightly and rinsed in cold water to stop cooking
zest of one lemon
juice of one lemon
1 small handful of mint leaves, minced
1/4 t. crushed red pepper
1 T. extra virgin olive oil
salt an pepper to taste
Place steamed asparagus onto a grill and cook until blistering and charred, turning often. Place into a large bowl. Add lemon zest, lemon juice, mint, crushed red pepper, olive oil, salt and pepper. Toss to coat and place onto a platter. Serve immediately or let set and serve at room temperature.