1. Gently combine the asparagus and scallions with the oil, salt, pepper, and sugar.
2. Prepare a charcoal grill for one-zone direct grilling or preheat a gas grill to high. When the grill is hot, spread out the asparagus and grill until browned and tender crisp, turning often, about 2 minutes. Remove to a serving platter, then grill the scallions the same way. Heap the scallions on the platter with the asparagus and spoon the dressing over the top.
Serve hot off the grill or at room temperature.
From A Summertime Grilling Guide by Lynne Rossetto Kasper and Sally Swift. Copyright © 2012 by American Public Media.
"Globally, 95 percent of our calories now come from 30 species," says journalist and educator Simran Sethi, author of Bread, Wine, Chocolate. "Three-fourths of the food we eat comes from 12 plants and five animal species."