Combine oil with crushed red pepper flakes in a small microwave-safe bowl.
Microwave on high 40 seconds.
Add garam masala, coriander, cumin and cayenne pepper.
Microwave another 40 seconds.
Stir and let sit. (For a nightshade-free version, skip the crushed pepper and cayenne, substitute ⅛ tsp white pepper and microwave the spice/oil mixture 60 seconds.Usually garam masala does not have chilis in it, but check ingredients to make sure.)
Rinse asparagus and snap off tough bottom ends.
Dry well with paper towels.
Toss asparagus with spiced oil in a large bowl/dish so it’s well-coated and set aside.
Heat grill on high.
Grill asparagus on high with cover down about 2-3 minutes until it has grill marks on underside.
Turn, and grill, cover down, about another 2-3 minutes until charred and just cooked.
Sprinkle lightly with salt and serve.
Recipe by Savory Nature at http://savorynature.com/2014/05/09/indian-spiced-grilled-asparagus/