Every Saturday Lake City has a small outdoor market, and has vendors selling arts and crafts and sometimes local produce. Yesterday there were only three vendors set up - and one was a guy from Montrose with organic produce. I like to support vendors like that, so I stopped by and bought a small bag of mesclun (baby greens) and a bundle of asparagus. Both were picked that morning. The mesclun was the salad we had with our barbecued chicken for dinner, and the asparagus - oh, the asparagus! - was cooked in foil on the grill.
(I call this "grilled" because it's really steamed in the foil)
Snap each spear at the cut end to remove the woodiest part. Lay all the spears on a sheet of foil and dot with a couple tablespoons of butter. Wrap in foil - it's best to use two layers. Grill for the same amount of time you grill your meat, turning often.