Trim the woody ends off the asparagus by snapping each spear about 2 inches from the base—they'll naturally break at the tender point. Place the trimmed asparagus in a large bowl and drizzle with the extra virgin olive oil, then toss gently to coat evenly. Sprinkle with kosher salt, freshly ground black pepper, minced garlic, and red pepper flakes, tossing once more to distribute the seasonings throughout. I like to let the asparagus sit for a minute or two after seasoning so the garlic and pepper flavors can start to infuse into the oil.

Heat your grill to 350°F-400°F and let it reach temperature. Arrange the seasoned asparagus from Step 1 across the grill bars in a single layer, perpendicular to the grates so the spears don't fall through. Grill for 6-10 minutes, turning the spears every 2-3 minutes with tongs to ensure even cooking and light charring on all sides. The asparagus is done when it's tender when pierced with a fork and has light golden-brown char marks.

Transfer the grilled asparagus from Step 2 to a serving platter and finish with a squeeze of fresh lemon juice from the wedges. I find that adding the lemon at the end rather than before grilling keeps the bright, fresh citrus flavor from cooking off. Serve warm as a vibrant side dish.