Grilled Asparagus with Goat Cheese Crumbles

1 ½ pounds asparagus, trimmed by snapping the thicker ends off where they break naturally
1 teaspoon extra virgin olive oil
Sea salt and pepper, to taste
1 ½ ounces (about ⅓ cup) goat cheese crumbles

I’ve served this asparagus side at many a dinner party, and guests have always raved.

Preheat a grill to high.
In a large bowl, toss the asparagus spears with the oil, salt, and pepper until combined.
Grill the spears in a single layer, rotating them about ¼ turn every minute or so until they are crisp-tender, 2 to 5 minutes, depending on thickness. Transfer the spears to a serving platter and top them evenly with the goat cheese. Serve immediately.