Heat up your grill to medium.
Wash the asparagus spears and snap off or cut off the bottom 2 to 3 inches and discard.
Lay spears on a clean towel to dry.
Meanwhile, put the olive oil into a flat oblong casserole dish, about 11″ x 7″ should work.
Mash the garlic clove into the olive oil and stir well.
Add the salt and pepper and stir until the ingredients are well distributed.
Put the asparagus spears into the oil mixture and toss to coat well, being careful not to break off the tips of the spears.
Lay the spears cross-wise on the grill.
Once slightly charred on the one side, about 3-4 minutes, turn them over and cook until crisp tender, another 2-3 minutes. Be attentive, depending on the thickness of the asparagus, they will cook fairly quickly.
Remove from the grill to a serving platter. See instructions for Asparagus Carrot Bouquet below.