Wash off asparagus
& pat dry with a paper towel. Take one spear of asparagus & hold at both ends one inch in from the tip. Bend the spear putting slightly more pressure on the stem end until it snaps.
Add Italian seasoning,
seasoned salt & grated parmesan & toss again. Heat grill to about 400 degrees F. place the spears on the grill grates in the opposite direction of the grates in a single layer.