To a large mixing bowl, add the asparagus spears, oil, and a liberal amount of both salt and pepper. Toss them so that the spears are all evenly coated.

Grill the asparagus over medium-high heat (turning only once or twice) until crisp-tender and slightly charred. 

Using tongs, gently transfer the asparagus to a serving platter. Set aside to cool for 2-3 minutes. So that it's still warm, but not so hot it will do funny things to the dressing or completely melt the cheese.

Serve topped with a generous drizzle of the Caesar dressing of your choice, a handful of croutons, and a sprinkle of Parmesan cheese, and another round of fresh cracked black pepper, to taste. Enjoy!