Trim the tough, woody ends from the asparagus by snapping them off at the natural breaking point (usually about 1 inch from the bottom) or cutting them with a knife. Rinse the spears and pat them completely dry with paper towels—this is crucial for getting good contact with the grill grates and preventing steaming. In a large bowl, toss the dried asparagus with olive oil, garlic powder, lemon zest, and a generous pinch of salt and black pepper. Make sure every spear is evenly coated by tossing gently with your hands or two spoons.

Preheat your grill to high heat (around 400-450°F if using a gas grill). Once hot, oil the grill grates well by carefully rubbing them with an oil-soaked paper towel using tongs. This prevents the asparagus from sticking and helps create those desirable char marks. The grates should be hot enough that water droplets sizzle immediately on contact.

Carefully lay the seasoned asparagus spears perpendicular to the grill grates so they don't fall through. Grill for 3-5 minutes, turning the spears every 60-90 seconds using tongs to ensure even charring and cooking on all sides. I like to listen for the sizzle when I first place them—that's the sign of proper heat. The asparagus is done when the tips are slightly charred, the spears have light grill marks, and they're tender-crisp when pierced with a fork.

Transfer the grilled asparagus to a serving platter or individual plates while still hot. Serve right away to enjoy the best texture and flavor—the residual heat will keep them warm for a few minutes.