Start by preheating your grill to medium heat, aiming for about 350°F to 400°F. While it warms, give the grill grates a good brush to clean them. There’s nothing worse than unwelcome grill remnants on your beautiful asparagus!

Take your asparagus and remove the woody ends. You can do this by gently bending each stalk about two-thirds down the length until it snaps naturally. This method ensures you’re discarding those tough bits. For a neater look, you can use a knife after snapping. Toss those ends to the compost bin or the trash—out with the old!

Place the asparagus in a shallow bowl or directly on a platter. Drizzle the olive oil over the spears and use your hands to toss them around until they’re well coated. Sprinkle sea salt and freshly cracked black pepper over them, then toss again. This step is where flavor really starts to build.

Now for the fun part! Lay the asparagus across the grill grates, perpendicular to the bars. This positioning helps prevent them from falling through the cracks. Close the lid, and let them grill! Depending on the thickness of your spears, you’ll want to grill for about 6 to 10 minutes. Flip them every couple of minutes with tongs to get those lovely grill marks and ensure they cook evenly.

Once your asparagus spears are tender and have some nice char marks, carefully transfer them to a platter. For an extra touch, drizzle a bit more olive oil over them, or add a squeeze of fresh lemon juice. They can be served warm or at room temperature, perfect for any dining vibe you’re going for!