1 lb fresh asparagus trimmed and scewered
1/2 cup Vermont Epicurean Maple Rosemary Grilling Glaze
For easier grilling, scewer bunches of 6 to 10 washed asparagus spears. See photo. In a large resealable plastic bag, add the Vermont Epicurean Maple Rosemary Grilling Glaze and the asparagus. Seal bag and turn to coat. Refrigerate for up to 1 hour. Drain the asparagus, reserving the marinade. Moisten a paper towel with cooking oil. Using long-handled tongs, lightly coat the grill rack. Grill asparagus, covered, over medium heat for 6-8 minutes or until crisp-tender, turning and basting occasionally with reserved marinade.