1 pound asparagus, tough stalks snapped off at the base
2 1/2 tablespoons extra-virgin olive oil
1 tablespoon milder hot sauce, such as Tapatío or Frank's Red Hot
1 tablespoon grated Parmesan cheese
Bring a pot of water to a boil and season it generously with salt. Add the asparagus and cook for 1 minute, then drain.
Coat the asparagus with 1/2 tablespoon of the olive oil and cook the spears on the grill directly over the coals of a medium fire until they begin to char, about 4 minutes. Remove the asparagus to a platter.
Mix the remaining 2 tablespoons olive oil, the hot sauce, and Parmesan and stir to combine. Pour the sauce over the asparagus and serve immediately.
Source: The Splendid Table