There are so many ways of fixing scrumptious Asparagus and this is one method that anyone can use in their back yard, or on the road RVing/camping. Using my Camp Chef 2 burner stove I preheated a Grill/Griddle to 425ºF. Verified the griddle temperature with a Laser Thermometer. Used a Heat Diffuser under the griddle to dissipate the heat evenly.
Lightly coated the Asparagus with Annie’s Roasted Garlic Extra Virgin Olive Oil and seasoned with Fagundes using a gallon size Ziplock bag. The bag provides a quick and clean efficient method to season the Asparagus. Grilled the Asparagus for about 10 minutes until the desired level of al dante was reached. Turned the Asparagus quarter turns to achieve the nice grill marks. Grill marks do not cook the product any faster or better but it sure enhances their appearance!!
James
Tonight I did this, or should I say similar to this. I did not have the seasoning you did, so I used Running Wild Vegetable (https://www.runninwildfoods.com/Gourmet-Seasoning–Veggie-57oz_p_7.html) and followed the times on my MAK 2 Star General. They came out really moist, with a touch of grilling marks and flavor.