To grill asparagus, clean the spears, remove the woody ends, coat them with oil and season using salt and pepper. Place the spears on a grill that is pre-heated, and cook until tender.
To clean the asparagus spears, wash them in cool water, and pat until dry. Peel any tough bits or scaly spots on the spears, and take out the hard ends.
To coat the spears with oil and seasoning, place them in a bowl, and drizzle olive oil, Lawry's seasoned salt and pepper. Alternatively, put the asparagus spears in a plastic bag, pour the oil and sprinkle the seasoning. Then, close the bag and rub it to coat the spears evenly with the oil and seasoning.
Pre-heat a wood, charcoal or gas grill to medium-high heat. Place the seasoned spears over the pre-heated grill leaving adequate space between the spears so that each one may be rolled. Cook the spears for approximately five to eight minutes. Turn the spears frequently to avoid complete charring.
Cook until the asparagus spears become adequately charred and reach the desired level of tenderness. Check the tenderness using a fork or by bending the spears. When cooked, remove the spears, place them on a platter and serve topped with butter, oil, shredded cheese, herbs and/or lemon juice.