Make the sauce: Melt the butter with the garlic in a small saucepot over medium-low heat and allow to come to a gentle simmer for about 1 to 2 minutes, until the garlic softens and turns light golden brown. Remove the pot from the heat and whisk in the lemon juice, salt, and pepper.
Grill the asparagus: Preheat the grill to medium heat.
On a sheet pan, toss the asparagus with the olive oil. Transfer to the grill with the spears facing perpendicular to the grates (or use a grill basket). Use tongs to turn them as they get grill marks on the bottom, until they are cooked to your liking, anywhere from 7 to 9 minutes, depending on how well you like them cooked. Don’t forget that they will continue to cook a bit after you remove them from the heat.
Transfer the asparagus to a serving platter. Rewarm the sauce for a minute over medium heat, then drizzle over the lemon butter sauce. Give the asparagus a final grind of fresh pepper and a sprinkle of salt.
Notes
The easiest way to prepare asparagus? Hold a spear between your hands and start to gently bend it. The woody end will snap right off!
Don't forget that the asparagus will continue to cook a bit after you remove them from the heat.
You can double or triple (or more!) this recipe for a party. If you wanted to make this for a holiday meal, I would roast or steam the asparagus and then drizzle it with the lemon butter sauce.
I love to use Maldon salt for finishing dishes like this asparagus side — it may cost a bit more, but those big flaky crystals are a game changer. You will never be so happy to spend 5 bucks on an ingredient.