Trim off the woody ends of the asparagus and place the spears into a bowl or dish large enough that they can lay flat.
Drizzle with olive oil and season to taste with Kosher salt and fresh ground pepper. Toss to coat.
Add the asparagus to the grill. You should hear a sizzle when the oiled spears hit the grates. Grill for 3-4 minutes per side.
I have found that the perfect grilling temperature for this veggie is just below high. Once I pull the meat off the grill I adjust the temp and let it heat up. Closing the grill can speed up this process.