Ingredients :

• Alsatian white asparagus — The best on the market right now — thick, fleshy, with a slight bitterness that mellows during cooking. Choose a medium size, not the too-thin ones that dry out on the grill before being cooked through. If you can’t find Alsatian ones, Belgian or Landes white asparagus work very well.
• Garlic — No need to slice or mince it. A flat palm strike on the clove — it crushes slightly and releases its aromas into the marinade oil. Important: remove it before placing the asparagus on the grill, as it burns in seconds.
• Thyme and bay leaf — Thyme leaves stripped, bay leaf broken in half. It seems basic but this duo gives the dish that Mediterranean garrigue scent. Fresh thyme if you have it, but dried works without a problem too.
• Olive oil — No need for high-end extra virgin here — the heat of the barbecue neutralizes fine aromas anyway. A classic olive oil for the marinade is more than enough. Be generous.