Rinse spears under cold water and pat completely dry — dry spears char better. Snap or cut off the woody bottom inch. Thicker spears handle high heat best; thin ones cook fast and go limp quickly, so watch them. Toss on a baking sheet with olive oil, kosher salt, and black pepper. Optional: marinate 30–60 minutes with balsamic vinegar and minced garlic for extra depth.

将烤架设置为高温。木炭：点燃一整个烟囱，让煤炭烧成灰烬，铺在烤架的一半上，预热5分钟，然后清洁并涂油烤架。燃气：将至少一半的燃烧器预热至高温。在矛变软之前，您需要强烈的热量来形成焦痕。 将涂油的、调味的矛垂直于烤架。如果矛很细，请使用烤架篮。不要拥挤——蒸汽会杀死焦痕。 烤，每隔几分钟用夹子转一次：薄矛3-5分钟，中等5-8分钟，厚手指宽8-10分钟。烹饪至外面焦得很好，里面很嫩。不要离开——它们烹饪过度很快。 可选：用柠檬一半切面朝下烤，与芦笋一起烤，约3分钟，直到焦化。在矛上挤压以完成。

Done when spears show char marks, feel tender with a fork, and droop slightly but still have a little bite. Exterior looks slightly shriveled; interior stays juicy. Soft all the way through with no resistance means one minute too long. Transfer immediately to a platter. Season with salt, pepper, and a drizzle of olive oil. Add a squeeze of lemon if desired. Serve right away — asparagus doesn't hold well. Key mistakes: grill not hot enough (spears steam instead of char), leaving thin spears on past the 3-minute mark, and overcrowding the grate (grill in batches if needed).