Marinate asparagus in sherry for 1 hour. Pat dry.

Toss with enough walnut oil to coat. Lay flat on a sheet tray.

Season each side. Grill each side for approximately 2-3 minutes.

Transfer grilled asparagus to a bowl. Squeeze the juice from 1/2 a lemon over the asparagus. Cover. Let steam 5 minutes.

Garnish with lemon zest

Variations; Rosemary, white wine, roasted or raw garlic, shallots, habanero, bacon fat, parmesean, romano, gruyere, sage, parsely, pesto, coriander seed, ginger, honey, lime, crushed pepper flakes, chives, balsamic vinegar, champagne vinegar, cumin, Italian seasoning or dressing, lemon peel seasoning, orange zest, white pepper, bell pepper, green beans, butter, brown butter, flavored oils, horseradish, fennel, dill, hoisin, leeks, mushrooms, mint, dijon, scallions, toasted walnut crumbs, red onion, spring onion, yellow onion, soy, sesame oil or seeds, tarragon, red wine vinegar, feta, white pepper