• Trim the asparagus spears
• Take wooden skewers that have been soaked in water and pierce them through the sides of the spears - lining several of them along the skewer. This will keep them from falling through the grates of the grill. (see photos)
• Place the prepared spears along with the olive oil and minced garlic in a zip-top bag. Close and shake to coat the spears evenly.
• Refrigerate for 30 minutes (or longer if desired) to let the flavors marinate the spears.

Gas Grill

• Preheat the BBQ to 400 degrees. Turn off one side of the BBQ - we will be cooking these on the no-flame side for indirect heat. If using a pellet grill/ smoker - you can just leave it at the 400-degree setting.
• Place spears across the grill grates so they don’t fall through and cook until slightly soft, turning occasionally. Remember to use the side without flame if using a gas grill.
• Sprinkle with sea salt prior to serving if desired.

Charcoal Grill

• Prepare a two-zone fire by lighting a full chimney of charcoal, or build up a stack of approximately 100 briquets and prepare a two-zone fire. The heat should be medium-high, meaning you can comfortably hold your hand above the coals for five to six seconds. Place the grill grate back on.
• Set your asparagus on the hot side of the grill, perpendicular to the grates, so they don't fall through (use soaked wooden skewers or a grilling basket if desired).
• Grill 4 to 5 minutes, turning frequently, until fork tender and slightly charred. Thinner spears cook in 2 to 3 minutes. If the asparagus becomes too black, simply transfer them to the cool side of the grill and continue to cook until they are done.