Get your grill or grill pan heating while you prep the Asparagus. Rinse the asparagus and chop off the woody stems. On the thick spears you can see the color difference between the nice green part you want to eat and the gray/brown part you don’t want. The spears will need to have the bottom two-thirds of them peeled to expose the tender flesh. Be gentle or you will snap the spears. Some people like to peel with the spear lying in a kitchen towel to help support it.

Arrange the prepped asparagus on a cookie sheet and drizzle with olive oil, toss to coat and then season liberally with salt, pepper, and dry garlic. You could use fresh garlic, but it has a tendency to burn on the grill so the dry is just simpler.

Now that the grill is hot and asparagus is ready pop them on the grill for about 3-5 minutes flipping them as needed. We use a veggie try designed to keep the asparagus from falling through the grates. If you are going to use this kind of pan spray it with non-stick spray and then place it on the grill to heat up when you first start the grill.

Remove from the grill and juice the lemon on to the hot asparagus then sprinkle the gorgonzola over them and serve. Be sure they are nice and hot when you sprinkle on the cheese so it gets just a little soft and gooey.