Place 30 to 40 pieces of asparagus (to prepare asparagus, you will need to rinse the spears and break off the tough ends) in a large Ziploc.
In a small jar mix:
3 tablespoons each of vinegar and water
1/2 teaspoon light olive oil
1 pinch each of red pepper and garlic powder
1/4 teaspoon each of dried basil and dried oregano
Shake jar well and pour over asparagus.
Refrigerate for an hour or more and than grill the asparagus spears for 5-10 minutes, until nicely charred and just fork tender, turning them every few minutes so that they brown relatively evenly.
If you’re like me and prefer to grill veggies on your George Forman than simply place them on the preheated George for 5 to 10 minutes.