Grilled Asparagus with Honey and Sherry Vinegar

This is one of those Spanish dishes that leaves you wondering how something so elemental—little more than asparagus, vinegar, and honey—can taste so memorable. It also makes you appreciate the transformational effects of good salt. Here I recommend a delicate flaky variety, such as Maldon, beloved by Spanish chefs. Make this in the spring when the asparagus is fat but tender. If you don’t have a grill, asparagus is just as delicious broiled.