Preheat over to 400 degrees F, or preheat grill for direct, medium-high to high heat cooking. Rinse the asparagus, and snap off woody ends (if needed).
If roasting in the oven, place the asparagus spears on a sheet pan, and the olive oil, and toss to coat the asparagus in the olive oil and seasonings. Season with salt and pepper.
If searing on the grill, place the asparagus in a large bowl or a gallon plastic bag, add the olive oil and salt and pepper, and toss to coat the asparagus in the olive oil and seasonings.
If roasting in oven, roast the asparagus for 12 to 15 minutes, until just fork tender. I like to take my asparagus out of the oven when it is still “al dente,” as it will continue to cook a bit once out of the oven.
If grilling, arrange the oil-coated spears on the grill so the fat ends are over the hottest part of the heat. Grill for about 5 minutes, until just fork tender, turning every couple of minutes so that all sizes char lightly and evenly.