1.  Clean asparagus and cut the ends off where they start to get hard and white
2.  Lay out the asparagus on a cutting board or other surface and take a knife out and perforate each piece 3-4 times by just poking little holes in it
3.  Put all the perforated asparagus into a large ziploc baggie
4.  Put enough virgin olive oil in the baggie with the asparagus to cover all asparagus when the baggie is laying on its side
5.  Pour some salt and pepper into the baggie (be generous, but don’t over do it)
6.  Shake the sealed baggie and then let it sit for 10 minutes.  Repeat once.
7.  Remove asparagus from the baggie and place on the grill for 10-12 minutes or until it looks sufficiently cooked.  I like mine a little more done (sometimes even crispy)

Enjoy!