Grilled Asparagus with Miso and Olives

1 ½ pounds asparagus, woody ends trimmed

1 tablespoon plus ⅓ cup olive oil

Fine sea salt

⅓ cup pitted green olives (preferably Castelvetrano) plus 1 tablespoon brine, olives crushed with the palm of your hand then finely chopped

1½ tablespoons pine nuts

1 tablespoon white miso

2 teaspoons lemon juice

½ teaspoon dill (optional), finely chopped

Directions at archive.ph

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