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Thanks! I’m going to try that peeling the bottom of the asparagus trick. I’ve always just snapped off the bottom inch or so. I just hope that my pee doesn’t smell more.

Looks great! How much fuel do you end up burning on a short burst cook like this? I noticed your asparagus looks like it was snapped off to eliminate the stringy section. I love asparagus but I'm too cheap to throw the bottom away, so I did a little research and developed this technique. First, cut off about 12-3/4" off the bottom depending upon how fresh it is. Don't let the color fool you. The white and purple sections taste the same as the green. Then use a peeler to shave the outer layer off the next 2-3 inches. Lay them across the bottom of a bowl flipped over to make this process easier, otherwise the peeler can't break the skin easily. Next, drop them into salted boiling water for 2 minutes. Remove, add olive oil, salt, and pepper. Then grill for about 2 minutes tops. It's a bit of work, but I can't even order asparagus at a restaurant anymore, it's just that good. The bottoms are even better than the tips. I use the fattest ones I can find to reduce the amount of peeling. It makes no difference in the texture and flavor.