A little chipotle goes a long way. I used half a chipotle pepper when I made this. I thought the heat was just right; my husband thought it was a little hot to go with fish. So I recommend starting with 1/4 of a pepper and see how that works for you cuz you can always add more.
For the asparagus, I just took the spears, drizzled a little olive oil, seasoned with salt, pepper, and garlic and herb seasoning, and then put them in a foil pouch. Then I just threw that on the grill for 10 minutes.