Peel the tough ends of the asparagus and trim off the very base. If you have quite thick asparagus spears, cut them in half down their length. Place in a roasting dish, drizzle with the oil and toss to coat.
Mix the black bean sauce, miso/doenjang, chilli sauce, rice vinegar, tomato ketchup and mushroom ketchup in a small bowl until smooth.
Heat a grill pan on the highest heat on the stove (or you can use a barbecue). Place the asparagus spears into the pan and grill, until blackened on one side. Flip and grill the other side.
Once that side is blackened, brush the asparagus spears with some of the glaze and turn so you can coat the other side too. Grill for 1 minutes then remove from the pan.
Repeat with any remaining asparagus.