Directions

1. Prepare a charcoal grill for two-zone cooking and build a medium-high fire
   

2. Meanwhile, combine the asparagus and cherry tomatoes in a large bowl and drizzle with enough olive oil to generously coat. Sprinkle The Usual over the vegetables, and use your hands to gently toss until evenly combined with oil and seasonings.
   

3. When the coals are glowing red and covered with a fine gray ash, clean and oil the grill grates. If you’re using a grill basket or large cast iron skillet, allow it to preheat for 10 minutes over direct heat before cooking. Use a spatula to transfer the vegetables and seasoned oil to the skillet and cook until the asparagus is charred and the tomatoes begin to burst. If you’re cooking the asparagus directly on the grates, use tongs to place the spears over direct heat and cook until lightly charred on two sides, about 3-4 minutes total.
   

4. Serve the grilled vegetables warm or at room temperature, with lemon wedges and anything else you’d like to round out the table.