Sweet Corn on the Cob with the Husk still on it. Fresh asparagus.
Corn – Place over the indirect heat turning every 15 minutes for about an hour. Peal away the husk. Salt, butter, and eat.
Asparagus – Brush with olive oil, salt, and pepper. Place on the grill, turn often until it is tender. Make sure this is fresh asparagus, not frozen.