I'm going to be grilling some asparagus which I have never done before. How long should I be having them on the grill so that they're not all mushy and soft? Is there something I should be doing to them beforehand to help them retain their crunchyness?
I sometimes steam asparagus before sautéing on a high heat with some lemon juice to get some caramelization on the outside of the asparagus. You could adapt this idea to the grill by sealing the asparagus in tin foil with a little water and steaming for four minutes (for finger thick spears). Then give them a bit of colour by placing them directly over the grill for a minute.