Asparagus and the grill are a natural fit. With a meatiness uncommon to most vegetables, thick asparagus spears handle an open flame and the complex smokiness barbecuing imparts without sacrificing their flavor. Peel the woody, tough exterior from the spears and trim about 1/2 inch from the bottom of each before grilling to get both a tender and toothsome, al dente-like bite.
Set up the grill to cook with medium heat. Rinse and dry the asparagus. Thick asparagus spears, about 1/2 inch wide, work best on the grill.
Place the asparagus spears on a large sheet of aluminum foil and coat them with olive oil. Season the asparagus spears to taste and sprinkle aromatic ingredients, such as sliced garlic and onions, over them.
Wrap the foil around the asparagus and fold the edges to form a neat packet.
Set the asparagus on the grill. If you're grilling other foods with the asparagus, such as burgers or steaks, set the asparagus towards the edge of the grill away from the direct heat.
Grill the asparagus until tender, about 20 minutes. Take the asparagus off the grill. Let the asparagus sit for about 1 minute before you open the packet so the steam dissipates.
Marinate asparagus for 30 minutes in a simple vinaigrette before grilling to impart some personality to its flavor.