1. Rinse asparagus and pat completely dry. Snap or cut off woody bottom ends by bending each spear until it naturally breaks, usually 1-2 inches from bottom.

2. Preheat Blackstone griddle to medium-high heat for 5-10 minutes until surface is hot and shimmering. Test with water drops—they should sizzle immediately.

3. In large bowl, toss asparagus with olive oil, garlic powder (if using), salt, and pepper until every spear is evenly coated.

4. Place asparagus in single layer on hot Blackstone, laying perpendicular to edge so they don’t roll off. Leave space between spears if possible.

5. Cook undisturbed for 3-4 minutes until bottom develops beautiful char marks and caramelization. Don’t move them around.

6. If using fresh minced garlic, sprinkle over asparagus now and spread with spatula. Cook 30 seconds until fragrant.

7. Flip asparagus to other side using tongs or spatula. Cook 2-3 minutes until second side is charred and spears are tender-crisp.

8. Test doneness by piercing with fork—should be tender with slight bite, not mushy. Thicker spears may need extra minute.

9. Transfer to serving platter immediately. Add lemon juice and optional toppings while hot.