John Ash's Grilled Asparagus with Lemon-Infused Olive Oil and Pecorino

Cookbook author and culinary educator John Ash says, "One of the simplest and best ways to cook asparagus is to give it a light coating of olive oil and grill it. Grilling brings out the sweetness." To gild the lily, he sprinkles the grilled spears with lemon-infused extra-virgin olive oil and thinly shaved Pecorino or Parmiagiano cheese (try sprinkling with Organic Valley Parmesan). For a delicious antipasti course, add "some good olives, thinly sliced meats such as coppa or proscuitto, and maybe a sprinkling of some fried capers."