Soak the fresh corn in water for 10 minutes.
Rib eye steaks should be 3/4 to 1 inch thick. Season liberally with Tex Joy Seasoning and pepper.
Get asparagus ready. Wash then cut off the ends. The bottom is woody so take one and break off the bottom at the natural break. Use as a guide to cut the rest of the asparagus. Season with olive oil, and Tex Joy Seasoning.
Prepare the onions by peeling and cutting into thick slices. Season with Tex Joy Seasoning.
Head to the grill. Get the grill as hot as you can 400 to 450 degress.
Start the corn. Place on the grill and cook for 20 minutes, turning often until husks are charred.
Grill the steaks and the vegetables. First spray the grill with Pam Cooking Spray. Grill the steaks 3 minutes per side. Use Worchestershire sauce in a spray bottle instead of water to add flavor. Grill asparagus 5 minutes; turn once until warmed through though bright green in color. Steaks will continue to cook until served. (Adjust desired doneness accordingly).
Shuck the corn using cotton gloves to pinch the shucks off the corn. Notice the silks come off with the shucks. Butter, salt and pepper the corn.
Eat and enjoy!