This is the only way I make asparagus these days.
Rinse off the asparagus and break off the woody stems. If you are doing this right you will loose about half of the stalk.
Place the asparagus in a large ziploc bag and add a drizzle of olive oil, 2 or 3 cloves of chopped garlic, a good pinch of kosher salt and a good grind of black pepper. Close the bag and let it marinate for an hour or so until you are ready to grill.
I crank the grill up full blast and let it get hot. Then using tongs I grab a few pieces of asparagus and put them on the grill perpendicular to the grate. Keep adding until they are all on. On my two-burner gas grill I have two rows about a foot long over each burner. Now start moving them around. I try to bring the ends to the middle. Also roll them so they are getting cooked on all sides. You want them to start to get brown, but you want them to be quite firm and crisp. I usually wiggle them a bit to see how they are doing.
You can serve these right away, but asparagus is also wonderful served at room temperature or even cold in a salad.
