In a medium bowl, combine the fresh asparagus and sweet yellow onion with 1 tablespoon of olive oil. Season with kosher salt and black pepper to taste, then toss until evenly coated.

In another bowl, drizzle the remaining olive oil over the beef steak, tossing to coat. Mix together the granulated sugar, Lawry's seasoned salt, kosher salt, and black pepper, then sprinkle over the beef to ensure even coverage.

Assemble the kebabs by threading marinated beef, pieces of onion, and prepared asparagus onto skewers, alternating ingredients for a vibrant display.

Preheat the grill to 500°F and lightly oil the grates. Grill kebabs for about 1½ minutes per side, checking for nice caramelization.

Let the kebabs rest for 5 minutes after grilling to ensure juices redistribute before serving.