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1 bunch fresh asparagus
1 tablespoon olive oil
Sea salt and pepper to taste
Romano cheese
Wash asparagus stalks
Snap asparagus with your fingers approx 1 inch from the bottom of each stalk. (They will break naturally where the tender part of the stalk begins)
Place stalks in a large bowl or zip lock bag
Drizzle stalks with olive oil, and sprinkle with SEA salt and pepper
Lay asparagus right on the grill
Roast for approx 10 to 15 minutes
Top with Romano cheese before serving