Use soaked bamboo skewers to pin sticks of asparagus, from which you have snapped the bottom few centimetres, into rafts of, say, four sticks each. This makes them easier to turn on the grill.

Coat them well with extra virgin olive oil and season with salt and pepper.

They take 2-4 minutes a side to cook on a hot grill.

Other vegetables worth grilling include pumpkin, eggplant, zucchinis, cos lettuce, fennel, witlof and, my favourite, radicchio. In all cases, slice or simply split, brush with extra virgin olive oil, season and grill.