Similar to your Roasted, but whole asparagus cooked out on the barbeque:
-Skewer cleaned, trimmed spears about an inch from the bottom, several to a skewer, leaving at least a half-inch on either side of the skewer
-Line up the asparagus, and using one hand to hold them flat;
-CAREFULLY stab each spear with a second skewer, about half-way between the bottom skewer, and the tops of the asparagus (don't stab yourself, it hurts)
-Brush the picket fences liberally on each side with the olive oil of your choice, and season lightly (I just used salt, pepper, and Montreal Steak seasoning)
-Hand off the laden cookie-sheet to the barbequer of your choice with these instructions: "A few minutes on each side, but don't cook them too long, just until they're all bright green and yummy-looking."
-Wait for the usual holler of, "Is this what you meant?!" to check for doneness. The tips should be partially caramelized, and the stalk still a bit crisp.
-Season again, if necessary (I found it benefitted from some coarse-ground salt)
Can be served by the skewer, picket-fence style, or de-skewered with tongs buffet style.
Now, since this has been on a barbeque, you have permission to eat with your hands, but you could use a knife and fork, if you really think it's necessary :P