This recipe is great when in season and is even better if you can get hold of some really nice big spears.
Firstly if the asparagus are not trimmed, gently bend the end of the spears until the woody portion breaks off, then set aside.
In a small cup mix the oil, soy, honey and mustard with a pastry brush.
Once mixed well, add the boiling water and stir to turn the honey into a paste.
Heat a thick pan or griddle to a medium high heat and lightly brush with the mixture.
Once smoking add the spears and turn every minute for 2-3 minutes.
As soon as the spears start to char, baste them with the sauce whilst turning for a further 3-4 minutes or until lovely and tender.
Once cooked turn out onto a plate, season with a good pinch of pepper and lightly brush with the left over mixture to serve.