To Make Gorgonzola Butter:
Stir the Gorgonzola cheese, butter and lemon juice in bowl to blend. Season to taste with salt and pepper. Cover tightly and refrigerate. (Gorgonzola butter can be prepared 2 days ahead. Keep refrigerated.)
To Make Asparagus:
Bring Wolf grill to high heat. Combine oil, basil and garlic in bowl. Place asparagus in single layer in a baking dish. Pour oil mixture over asparagus, turning asparagus to coat. Sprinkle with salt and pepper. Transfer asparagus to grill. Grill until charred on all sides, turning occasionally, about 4 minutes. Transfer to plates and top asparagus with Gorgonzola butter and serve.