Prep for the Grill
Wash the asparagus and then snap off the bottom ends. Do this by grabbing the end and about a ¼ way up and gently bending until the asparagus snaps at the point it decides is the right place.
Put in a shallow dish and drizzle a generous amount of olive oil. Salt the top layer. (I like to use flake salt, crushing between my thumb and forefinger – it will give it a little salty, crunch) Roll the asparagus around so they all get covered in oil. Spread some more salt and roll around again.
On medium to high heat, grill for about 6 minutes depending on the thickness of the spears as a single layer, ‘rolling’ after 2-3 minutes so the asparagus grills evenly. The heat setting really depends on the heat of your grill – my current DCS is definitely on the medium side although my old grill would be high… The key here is to NOT over cook them. You want them crispy and not mushy.