Prepare your barbecue so it's ready to get cooking. You could also use a griddle pan on the hob. This obviously won't have the same smoky flavour, but is a good substitute.

Carefully wash and drain the asparagus spears in clean cold water.

Remove the woody part of the stems. You can do this by gently bending them whilst holding the base and they should snap off where the woodier part ends. This way you'll be left with the tender tips and only the tender section of the stems.

Spread the asparagus out on a large plate or serving dish then drizzle with oil, and season with salt and pepper. I've used cold-pressed rapeseed oil as it's what I had in the cupboard and it also tastes a bit asparagus-y, but olive oil would also be good.

Next, carefully lay out the asparagus spears onto the hot barbecue grill in the opposite direction of the racking. This way you won't lose too many through the gaps.

Cook until tender and slightly charred at the edges. You'll need to turn them occasionally and check them as some will cook quicker depending on the size and thickness of the stems.

Once cooked, transfer them back on to your platter to serve alongside your other barbecue foods or to eat first as a little starter with some crusty bread.